Thursday, December 4, 2008

Asparagus with Bacon Vinaigrette

This was quite possibly the most fantastic dinner I have ever made for myself.

On the way home today I stopped off at the store and bought myself a 1.3 pound steak. Because I'm worth it. To do it justice, I decided to try something I've been intrigued by for awhile, namely, a bacon vinaigrette - I figured it'd be gorgeous on asparagus. How very right I was. Combined with a glass of Trader Joe's Reserve 2006 Sonoma County Zinfandel, it's nothing short of bliss. And took a mere 10 minutes to make!

One needs:

a big ol' steak
1/2 bunch of asparagus (I tried the frozen kind for the first time - not as good as fresh, to be sure, but really not bad!)
3 strips of bacon
1 shallot
3 tablespoons red wine vinegar
1 tablespoon water
garlic salt
lemon pepper
some olive oil

Open the wine and pour yourself a glass.

Preheat the oven to 450. Chop the bacon up fine and fry it. Lay the asparagus out on a baking sheet and drizzle the newly acquired bacon grease over it, reserving the bacon. Stick the asparagus in the oven. As it roasts (approximately 8 minutes), chop the shallot, add it and a splash of olive oil to the bacon. Saute over low heat for a minute or so, then add the vinegar, water, salt and pepper, and stir.  

Next, sprinkle salt and pepper over your steak. Melt some butter (and, for a real treat, a spoon or two of bacon grease) in a pan. Sear the steak on both sides, and lay it on a plate. 

Pull the asparagus out of the oven, toss with the vinaigrette, add to your plate. Briefly set aside.

Cut a thick slice of good bread and use it to mop up the drippings in the steak pan as an appetizer. 

Set your glass and plate down on the table. Give yourself a round of applause for preparing such a tremendous meal. Eat, savoring every wonderful bite. Cut another thick slice of bread and clean off your plate. Lean back, take a sip of wine, and light yourself a cigarette. Could life be any better?

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