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Sunday, November 1, 2015

Asparagus roast with almond flakes and bacon vinaigrette

I generally prefer green asparagus to white because of its stronger herbal flavor. I prefer it in bread, in risottos, and in almost anything (except when white asparagus it being specifically called for in an ethnic recipe). Of course, we've had our fair share of working with the white variety also, which I'll admit has the advantage of tasting more buttery when cooked properly.
Anyway, the main point is that I generally prefer the strong herbal flavor of the green variety of asparagus. It just tastes as green as it looks. And when you roast it up in the oven and you serve it with almonds flakes and a smoky-balsamic bacon vinaigrette it's just wonderful :)

Last year: Sărățele (Romanian cheese straws).
Two years ago: Kashmiri chai (Indian cardamom tea).
Three years ago: Zucchini, bean and cheese quesadillas
Four years ago: Baked Camembert with rum raisins (French).

Ingredients (serves 2):
  • 250 g green asparagus
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 20 g almond flakes
  • 20 g low-fat smoked bacon cubes
  • 2 tablespoons red balsamic vinegar

Preheat oven to 200 degrees C.
Prepare the asparagus by washing it and breaking off (and discarding) the woody ends. Rub it with the olive oil and put it in an ovenproof dish. Sprinkle the salt and pepper on top.

Put it in the oven and bake it for 20 minutes. Meanwhile fry the bacon cubes for 3-4 minutes, then add the balsamic vinegar and cook for 1 more minute, stirring. Remove from the heat and leave aside.

Take the asparagus out of the oven and sprinkle the almond flakes on top, in a middle belt pattern.

Return to the oven for 2 extra minutes, then take it out for good. Pour the bacon vinaigrette on top following the same middle pattern, and it's done.

Dig in! :)

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