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**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.
Ingredients
| 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 |
Directions
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.
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