Tag Archives: Foodie Bride

Roasted Asparagus with Bacon Vinaigrette

023

Welcome to Part Seven of my Favorite Food Bloggers Series!

Shawnda and Jason are the couple behind the wonderful blog Confections of a Foodie Bride. Shawnda lives in Texas (so of COURSE I love her!) with her technically savvy husband Jason and their darling toddler. They manage the blog jointly, which I think is so cool! She does the cooking and photography and writing, while he works out the technical aspects and plays the role of official taste tester.

005

Shawnda’s food is so unique and mouth-watering. She really goes after the big, bold flavors. And, she is a girl after my own heart in that she makes lots of scrumptious Tex-Mex, and that she is a self-confessed queso addict. Maybe we’ll meet at a Queso Addicts Anonymous meeting someday. I kid.

021

She is also, like me, a margarita fiend. Her blog boasts a dizzying array of beautifully photographed, colorful margarita recipes, and I want to try them all. This section of her blog just speaks to me so much. Margaritas are probably my favorite type of cocktail, and tequila shots are most definitely my favorite kind of shot.

039

I also just adore her burgers – she is so creative at coming up with inventive twists on the classic standby. I’ve spoken to her cooking and mixology abilities, but never fear, Shawnda also bakes quite a bit too. I’m definitely inspired to try her Shiner Bock hamburger buns. Not only is she immensely talented at all things cooking, baking, and drink-making, she is also an excellent photographer. And a generous one at that – check out her page for some tips and tricks to help your own picture taking mad skills.

031

Initially, the plan was, without doubt, to make one of Shawnda’s margaritas for this feature. But, I was suffering a migraine while I was cooking up these recipes, and alcohol was not my friend, to say the least. So I chose a delicious side dish instead. This was so fantastic. Roasting the asparagus just gave it the best texture and an almost sweet flavor. And then you throw bacon on top and it’s almost too much. Matt and I eat a LOT of asparagus every spring, and this might be my favorite preparation thus far. Thank you for the fantastic recipe, and for your wonderful blog, Jason and Shawnda!

044

Other drool-worthy recipes from Shawnda I considered making: Pineapple Margaritas; Homemade Moon Pies

Read the rest of this series!   Part One    Part Two    Part Three
Part Four    Part Five    Part Six    Part Eight    Part Nine    Part Ten

Source: Confections of a Foodie Bride

Ingredients:
1 large bundle of asparagus, woody ends snapped off
Olive oil
3 slices bacon, diced
3/4 cup chopped shallot (~1 1/2 medium shallots)
1 Tbsp white wine vinegar
2 tsp olive oil
1 tsp Dijon mustard
Kosher Salt and Black Pepper

Directions:
Preheat the oven to 400 F. Line a baking sheet with foil.
Drizzle the asparagus with just a little olive oil – just enough to keep it from sticking to the foil – and bake on the lined baking sheet for ~15 minutes (thinner stalks a few minutes shorter, extra thick stalks longer).
Preheat a small skillet over medium-high heat, then fry the chopped bacon to a crisp in a medium pan.
Transfer bacon pieces with a slotted spoon to a paper towel-lined plate, leaving behind as much fat in the pan as possible.
Reduce heat to medium and saute the shallots until softened, 3-5 minutes.
Turn off the heat and add the white wine vinegar, stirring and scraping any browned bits from the bottom of the pan.
Stir in the mustard and olive oil and season to taste with salt and pepper. If the dressing seems a little strong, add another teaspoon of olive oil.
Pour dressing and bacon over asparagus, lightly toss, and serve.