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Roasted Asparagus and Coronation Grape Salad

Prepared in less than 10 minutes this salad is delicious and beautiful in its rustic simplicity. Coronation grapes offer a sweet contrast to the savoury flavours of bacon and parmesan and bring a new and innovative salad to the table. Pair with a juicy rib eye and a glass of red wine for a delicious and decadent meal.

Makes 4 appetizer-sized salads



5 slices of bacon, cut into 1/2-inch (1 cm) slices 5
20 thin aspargus spears, trimmed and cut in half widthwise** 20
Salt and pepper to taste
3/4 cup Ontario Coronation grapes 175 ml
1/3 cup parmesan shavings 75 ml
2 tbsp balsamic vinegar 30 ml
2 tsp extra virgin olive oil 10 ml


**If asparagus is thick, slice in half lengthwise, as well as widthwise. This recipe also works with pancetta instead of bacon, and crumbled blue cheese instead of parmesan.


Preheat oven to 375°F (190°C).

In a medium-sized skillet (with an oven-proof handle) over medium-high heat, cook bacon. Once it begins to turn golden, add the asparagus, salt and pepper and sauté for three minutes. Place skillet directly into oven and bake for six to eight minutes, until asparagus is tender.

Use a slotted spoon to transfer bacon and asparagus to a large bowl, leaving excess bacon fat in the skillet. Add grapes and Parmesan shavings, vinegar and oil to bacon and asparagus; mix gently. Serve warm.

Nutritional Info

PER SERVING (1 entrée): about 402 cal, 13 g pro, 34 g fat (17 g sat. fat), 13 g carb, 2 g fibre, 47 mg chol, 582 mg sodium. % RDI: 17% calcium, 10% iron, 10% vit A, 12% vit C, 55% folate.