2 tablespoons champagne vinegar
1 tablespoon chopped capers
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 bunch (about 24 spears) medium asparagus, woody bottom ends removed
24 thin slices Lardo di Colonata (get extras as they could tear)
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
It may look like the lardo is melting off of the asparagus as you cook it...be patient! It will eventually crisp up and stay put. You may want to make extras - because these will go fast! For advanced preparation, make this vinaigrette in a jar with a lid. Add all of the ingredients and give it a shake!
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