Spring is around the corner. Even though its currently snowing outside my window, I’m thinking of the bright green bounty that will soon be gracing our tables. Nothing quite says spring is here like asparagus on the table. Radishes and bibb lettuce bring this salad together. And, of course, the bacon helps too.
8 1/2 inch slices of Lemon Coriander Bacon
1 Bunch Asparagus
1 head Bibb lettuce
1 oz red wine vinegar
Cut 1/2 inch slices of slab bacon. Render on both sides, or roast in the oven for about 20-30 mins.
In the mean time, break the ends off of your asparagus and cut into 1 inch pieces. Chop the scallions to match in size. Cut the radishes in half, and trim the greens off keeping 1/2 inch of the green tops. Tear the leaves of bibb lettuce from the head and set them in small piles on the plates.
When the bacon is crisp and cooked through, remove it onto a plate to keep warm. Drain off any extra bacon fat and add the veggies to the pan. Sautee until the asparagus is bright green but still has some snap to it. Deglaze the pan with the vinegar and toss to coat. Spoon the veggies straight on to the lettuce piles on the plates and top with the crispy bacon.