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Per Nana:
I was not too excited about this recipe when I first read it,
but surprisingly, it fooled me. Using the bacon with warmed
onions as a topping really kicked it up a notch.
I will admit I did not use the hazelnut oil or the lemon juice,
simply because I had neither in the house at the time. I did use
EVOO (as Rachel Ray says), along with wine vinegar.
I thought the combination was very good, but I will try
the recipe again with the hazelnut and lemon.
It is a pleasant change for asparagus, as we usually cover
this spring vegetable with hollandaise sauce.
I do plan to make this for Easter dinner to accompany
a Smithfield Ham and roast potatoes.
Happy Easter to all ~
Any recipe that involves bacon and onions is going
to be a hit in my house and this was no exception.
Not to mention that I love any opportunity to whip
out my asparagus plate from Crate and Barrel :)
Happy Easter and Passover to all -
I will be chowing down with the whole family at Nana's !
Per Tricia:
Nice and easy and very "spring-like". Any recipe that involves bacon and onions is going
to be a hit in my house and this was no exception.
out my asparagus plate from Crate and Barrel :)
Happy Easter and Passover to all -
I will be chowing down with the whole family at Nana's !
Looks great! Finally, a recipe that was a hit with both of you! :-)
ReplyDeleteLooks great ladies!
ReplyDeleteMe too, I did not use the hazelnut oil but I add coarsely ground almond to the asparagus...beautiful flavor !
ReplyDeleteI thought that the bacon gave enough oil and also great flavor. I'm sure a nut oil would be great, but it was good enough, in fact, really good. Fun to hear from you both...and Happy Easter!!!
ReplyDeleteBoth lots of asparagus look terrific. Happy Easter to you both.
ReplyDeleteI love that you have an asparagus plate :-)
ReplyDeleteTricia - I am right there with you on the college hunt. We went through rejections at her top two choices - but we kept at it and a couple other nice schools accepted and we JUST mailed in her acceptance last week. WHEW. And ITALY - wow. I feel for you.
Both of your dishes look lovely - glad you enjoyed.
Isn't this a beautiful spring dish??? Happy Easter!
ReplyDeleteYour asparagus looks really really good!
ReplyDeleteIt was surprisingly good for such a simple and easy dish!
Have a wonderful Easter
What beautiful presentations! Sure looks like the both of you prepared two delicious dishes.
ReplyDeleteWhishing you a wonderful Easter weekend!
Nana & Tricia, I wouldn't mind tucking into the Smithfield ham with you all on Easter. Perfect. Tricia, I appreciated your asparagus plate. Mine is still in a storage box, I think. Love the Cracker Barrel for macaroni and cheese. Glad you enjoyed your asparagus as much as I did. Happy Easter to you both and to your family. I so enjoy reading this Blog which you two are doing together. Mary
ReplyDeleteTricia - I love the asparagus plate. How cool! Both of your dishes came out beautifully, glad you enjoyed them!
ReplyDeleteA most appropriate platter! Glad you both enjoyed this one. Happy Easter to you and yours! :)
ReplyDeleteBoth dishes look great! Have a wonderful holiday weekend.
ReplyDeleteBoth dishes look great! And, I didn't use walnut oil either, but actual walnuts instead!
ReplyDeleteHave a fabulous holiday weekend!!! Both your recreations look marvelous...and I love the asparagus plate :)
ReplyDeleteYou two are so sweet & supportive! It's always a treat to see how everyone's culinary experiments turn out.
ReplyDeleteHave a lovely Easter! xoxo
Both of your asparagus dishes look so delicious. Have a wonderful Easter weekend!
ReplyDeleteGood looking dish from both of you! Tricia, an asparagus dish? I never knew such a thing exists! You have to show us a better picture of the plate for sure. :) Happy Easter!
ReplyDeleteLove your Crate and Barrel asparagus plate. Both of your asparagus dishes looked good. Happy Easter/Passover!
ReplyDeleteGlad to hear it was a winner for both of you! Love Tricia's asparagus plate. Happy Easter to both of you. Enjoy your family dinner, I'm sure it will be delicious with such excellent cooks in the family.
ReplyDeleteGlad you both enjoyed this one. I can't imagine not liking asparagus!
ReplyDeleteI'm a huge fan of asparagus, and this way of serving it sounds terrific.
ReplyDeleteNana - You would feel right at home here in Germany, they always top the asparagus with hollandaise sauce. Quite decadent but also darn tasty!
ReplyDeleteYour pictures look great! Love that you have an asparagus plate! We really enjoyed this also. Hope you all had a good Easter!
ReplyDeleteOh, don't you just love spring! Both plates of asparagus are beautiful. I loved the combination of bacon with it - prosciutto is good too. I also skipped hazelnut oil, none in the house and I think sous chef would have thrown a fit!
ReplyDeleteYou both had lovely versions of this. I agree that it is even better than I expected it to be - something about the method of adding the onion really brought out the flavour of all the dish's components.
ReplyDeleteI'm happy that I'm now able to comment on your blog again - I missed being able to do so. It's too bad that WordPress and Blogger have become a little incompatible.