Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 5 spears)

Avoid heating up your oven or messing up a lot of dishes and use your outdoor grill to cook your entire meal. Since you are going to fire up the grill for a platter of burgers or grilled chicken, you may as well plan to grill your vegetables, as well. Everyone loves to put corn on the cob, peppers, and onions over the coals, but step up your grilling game and try this easy recipe for grilled asparagus. For best results, choose medium-sized (or jumbo when in season) asparagus - they will hold up much better on the grill than the average pencil thin spears. Start by cooking a few strips of bacon, because we can all agree that everything is better with bacon, right? You will use some of the reserved bacon drippings in the tasty vinaigrette. If you are grilling other items, save the asparagus for last, as they only take 2 to 5 minutes, depending on the size of the spears.

How to Make It

Step 1

Cook bacon in a medium-size nonstick skillet over medium, turning occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels, reserving drippings in skillet. Chop bacon; set aside. Carefully pour 2 tablespoons drippings through a fine mesh strainer into a small heatproof bowl (discard solids and remaining drippings). Set aside.

Step 2

Preheat grill to medium-high (400°F to 450°F). Whisk together vinegar, shallot, mustard, thyme, and chives in a medium bowl. Whisk in reserved drippings and 2 tablespoons of the olive oil until smooth and combined. Stir in pepper; set aside.

Step 3

Toss together asparagus, salt, and remaining 1 tablespoon olive oil in a large bowl. Place asparagus on oiled grates; grill, uncovered, turning often, until slightly charred and tender, 2 to 5 minutes (depending on the size of your asparagus). Transfer to a serving platter; drizzle with vinaigrette, and sprinkle with chopped bacon.