And how beautiful is this dish? I will make this again, and again, and again....
So, what was I thinking when the only organic asparagus was "thin" not "thick" like Dorie specified? My Y peeler was useless...to the rescue, the Chefn peeler I rarely use because it's so clunky. But it was the only way to peel very thin asparagus. Hooray for junk drawers!
At least I had "thick" bacon.
And my pink Himalayan salt looked so pretty in the pan of water I had to capture a photo.
Finding a big enough saucepan to "boil" the asparagus in, that was a treat. Third pan out of the pantry (dig, dig, dig) worked well.
And, I got to use the Oxo herb spinner to dry the onions. I must admit I've never "washed" chopped onions before, let alone dried them. The herb spinner worked pretty well.
Onions and bits of bacon waiting to go back into the bacon grease; lemon juice and olive oil waiting to dress up the asparagus. I didn't have any walnut or macadamia nut oil. The olive oil worked well.
Guess which grandkid ate the most asparagus with bits of bacon? It was Sadie, the youngest one (20 months). After plowing through the asparagus, Sadie decided to try on some of her cousin Shelby's hand-me-downs that showed up at the house this week. Happy Easter and Passover to all!
Another great recipe from Around My French Table by Dorie Greenspan. To see what others did with the recipe this week, you can visit French Fridays with Dorie.