So my copy of Around My French Table by Dorie Greenspan arrived a few hours ago (not a moment too soon) and all I can say is, “Man, I love food porn!” This book is delicious. I cracked the spine, smelled the book and quickly looked up this week’s recipe, asparagus and bits of bacon. Right. What’s not to love? Bacon and asparagus, yippee!
I hopped in the car to pick up a few things at Viking Village (don’t ask) and was immediately annoyed. No walnut or hazelnut oil as far as the eye could see. Whatever. I drove to the other side of town to check out the competition and guess what? Strike two. I drove home with my asparagus, once again irked by the fact that we live in a small town with limited food resources. There are tons of fabulous things about living in Reedsburg but at the moment I am wishing my zip code was closer to Madison. Oh, well. Time to improvise, a skill I have only picked up in the kitchen since living here. Olive oil it is.
Back in the kitchen I assembled the rest of the cast. Here is what they look like:
I must confess something at this point, I actually have a sous chef doing most of the prep. As it is Spring Break here both children are lurking around and Hannah didn’t make it out of my line of sight fast enough so now she must help. All photography credits go to her and most likely I will have to grovel at her feet if you are reading this at all. I am an idiot on the computer and ten to one she will save me in a few minutes when I cannot figure out how to post this. Here is the uber lovely Miss Hannah:
Bacon in the pan, water boiling and walnuts in the oven roasting. What, you say, there are no walnuts in this recipe? I beg to differ. If one cannot find walnut oil in the boonies, one can certainly impart a nutty flavor by adding roasted walnuts to the finished dish. And these are not just ANY walnuts, these are black walnuts my Uncle Dan lovingly collected and extracted by hand. Double Yum!
Back to the cooking. Bacon turned out deliciously browned and after cooling went back in the pan with the diced onion. I know the recipe said not to brown the onions but I just didn’t think that would fly here so I let them soften up some and take on color. Asparagus cooked and patted dry then on to assemble the whole ensemble. The finished masterpiece! Not only is it pleasing to the eye, the tummy is VERY happy as well. Guten Appetit!