Asparagus with Bacon and Feta
Asparagus with Bacon and Feta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 24
- Sodium
- 371
- Total: 30 min
- Active: 25 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 24
- Sodium
- 371
- Total: 30 min
- Active: 25 min
Ingredients
1 1/2 pounds asparagus, trimmed
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 thick-cut strips bacon, diced
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 cup feta, crumbled
1/2 teaspoon flaky sea salt
Directions
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes.
- Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings.
- In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined.
- To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm.
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