Because I am a lapsed (fallen and baggage-hauling) Catholic, the fact that French Fridays with Dorie included bits of bacon on Good Friday must have been some cosmic coincidence. I realize that many of us are posting this, and that statistically speaking, at least some other Dorie posters are or were Catholic. Still, bacon on Good Friday rocks. I actually made this recipe last weekend, so I didn’t get to enjoy the irony of bacon on Good Friday, but at least I get to write a post about it.
Dorie suggested that walnut oil be used in the lemon juice to toss with the blanched asparagus, but I didn’t want to buy it, so I used sesame oil, which I have around. It lends itself to this dish well, and the nutty flavor is still present.
This is a great spring simple dish, and I liked it for that reason. I’d make it even simpler with the oil, lemon, and onion and forget the bacon — it took the longest time to prepare and chop.
We ate this meal last Sunday, on a gorgeous spring day that provided me with sunlight and time for a nice long bike ride. I’ve become more and more dependent on the rides to clear my head. And after the ride, this dinner of asparagus and baked tomatoes with leftover Romano cheese from Pizza Rustica and Ed’s barbeque chicken hit the spot perfectly.