I barely had time to squeeze in this week’s recipe before Friday. With my baby nieces in town, any semblance of “grown-up” food is put on the back burner in favor of chicken fingers, fish sticks, and strawberries. I waited until the last possible moment to make the bacon-y green stalks alongside the baked fish my mother made. As suspected, the asparagus/bacon combination tasted delicious. However, I had to nix the walnut oil coating as suggested by Dorie. Instead, I flavored my asparagus with actual walnut bits, which added an earthy flavor and texture.
To see how others fared with asparagus & bits of bacon, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.