[jpalamar]

Asparagus with Sherry-Bacon Vinaigrette

4–6slices bacon (about 1/4 pound) 1teaspoon finely chopped fresh thyme leaves 1/2teaspoon minced garlic 1tablespoon sherry vinegar 1/4teaspoon kosher salt 1/4teaspoon ground black pepper 1pound asparagus 1/2small red onion, thinly sliced crosswise Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a medium skillet cook the bacon in a single layer and cook until crisp. Put the bacon on paper towl to cool but save the bacon grease in the pan.

Pour off all but 3 tablespoons of the bacon fat and heat the skillit again. Add the thyme and garlic to the skillet and let them sizzle for about 10 seconds. Add the vinegar, salt, and pepper, and then remove the skillet from the heat.

Put the asparagus on a plate. Pour the vinaigrette over the asparagus. Turn the asparagus to coat them evenly. Finely chop the drained bacon.

Grill the asparagus until it browns on all sides. Sprinkle the bacon over the asparagus. Arrange the onions on top. Serve warm or at room temperature.