Lots of rain translates into lots of asparagus. We’ve been eating it with just this dressing for years, but last week the butcher made a small mistake. Instead of peppered bacon he gave me jalapeño bacon. That’s no problem, we’ve had it many times. It was just the timing that was perfect for this package. Asparagus prepared in this way is making it into every dinner as long as it’s coming up out in the garden. Sometimes it’s the meal all by itself.
You may have another kind of bacon favorite so go ahead and use whatever kind you prefer. You’ll just miss the perfect marriage of flavors I discovered. Maybe you’ll find your own. The dressing can be prepared ahead of time and refrigerated till you want to use it. Bring to room temperature or warm it carefully on the stovetop or in the microwave. Warming it too much, too quickly will cause the egg to separate. Unless you’re a stickler for appearances that won’t matter. It still tastes wonderful.
– Joan, 24 May 2019
Spring asparagus with bacon and warm tarragon dressing
- fresh asparagus, sorted by size
- warm tarragon dressing
- jalapeño or other flavored bacon, cooked till crispy and chopped
Fry the bacon till crispy, chop it and set aside. Prepare the dressing, or warm it, while asparagus cooks. I use a glass pan or shallow dish to cook it in the microwave. Place it in a single layer, add a couple of tablespoons of water and cover with plastic wrap. Cook about 5 minutes. Pour warm dressing over asparagus and top with chopped bacon.
