SEATTLE — Asparagus season has arrived in Washington state! And arguably, no one is more excited than chef Tom Douglas. He shares some tips and tricks to prepare them, from the Hot Stove Society kitchen.
Washington Asparagus with Smoky Bacon and Mustard Dressing
By Chef Tom Douglas
Serves 2-3
Ingredients:
- 1 Bunch of Asparagus
- 1 tbsp Dijon Mustard (we love our own Seattle Kitchen Toasted Shallot Mustard)
- 1 tsp diced shallot
- 2 pieces Bacon (we love Nueske’s)
- 2 tbsp apple cider vinegar (Katz from ChefShop)
- 2 tbsp olive oil
Directions:
- Clean up asparagus by peeling the bottom 1/3 (do not chop off the bottoms and waste them!) Grill asparagus over charcoal until tender (alternatively, sautee or steam to your liking).
- Cook 2 pieces of diced bacon over medium heat until rendered and crispy.
- Remove the bacon bits and put them to the side. We recommend holding bacon bits and your serving dish in a warm oven.
- Take out half of the rendered bacon fat and discard. Add chopped shallot to the remaining fat and cook over medium heat until soft. Add mustard, vinegar and olive oil to the pan and turn off the heat. Season with salt and pepper. Whisk the mixture, scraping the bottom of the pan to incorporate any stuck bacon pieces – it’s the best part!
- Remove asparagus from the grill and onto the warm plate. Drizzle warm dressing over the top and then sprinkle the bacon bits over. Enjoy!
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