Right now everyone is extolling the virtues of British asparagus...
...I did so a few weeks ago in a light and fragrant risotto with peas and lemon but what with the weather finally turning I thought a salad would be a decadent treat for you all to snaffle in the garden or on the balcony with a cold glass of white and a hunk of good bread.
Some people may scoff at the wrapping of the asparagus with streaky bacon is sacrilege, it isn't, I assure you. By griddling the bacon wrapped asparagus you allow the fat to subtly flavour the delicate vegetable and end up with a perfectly cooked asparagus that is great to eat with your hands as much as it is with a knife and fork.
I used tarragon vinegar for the dressing to jar slightly against the mustard and be lifted by the sweetness of the honey, any vinaigrette combination works - to your taste be true. This is also the same when concerning the leaves or vegetables to include, I want this to be more of a jumping off lily-pad type of a salad.
NB. Vegetarians – griddled asparagus is delicious – the bacon is a decadence, not an essential.
Bacon-Wrapped Asparagus Salad
as many asparagus spears as there are rashers of streaky bacon.
big bag of salad leaves (I used rocket and baby spinach)
handful of baby plum tomatoes, quartered
Dressing
2tbsp tarragon vinegar
4 tbsp olive oil
1tsp mustard (I used coarse Dijon)
1/2 tsp honey
salt and pepper
Stretch the bacon rashers with a flat bladed knife, blunt end towards you. This will make the bacon thinner, crisper and quicker to cook.
Wrap the bacon around your asparagus, which will need any woody stems trimming.
Heat a griddle pan to almost smoking and then turn down to low and pop the bacon-wrapped asparagus in the griddle pan. (Alternatively you could fry or grill).
Cook for around 2 minutes on each side, until bacon is browned and crisped.
Spin fresh salad in salad spinner after washing.
Scatter on a platter with tomatoes and arrange bacon-wrapped asparagus spears.
In a jar, put all dressing ingredients in, put on lid, shake vigorously and pour over salad.
Use vegetable peeler to add Parmesan or other hard cheese.
Serve with crusty bread.
