When making family dinners, I am most likely to pull out a bag of frozen peas, haricots verts, or corn for one of our sides. Steamed broccoli and roasted asparagus make the cut frequently, too. Simple and easy to prepare is the name of the game. But I love little twists that turn plain veggies into something worthy of company…this is one of those dishes.
I roasted the asparagus instead of cooking in salted water as directed in the recipe….about 10 minutes at 425º with just touch of olive oil and sprinkle of sea salt to complete the task. Then this perfectly cooked asparagus was dressed with walnut oil and lemon juice…and topped with crispy bacon slivers and barely cooked diced onion (I used a large shallot). Generously seasoned with salt and freshly ground pepper, this gorgeous dish is perfect for your spring dinner table.
This recipe can be found in Dorie Greenspan’s Around My French Table or here.