Asparagus with Warm Bacon & Sherry Vinaigrette

Use a lightly smoked bacon for the best flavor. Serve as a first course with a baguette to soak up any remaining dressing.

4 thickly sliced strips smoked bacon

For the vinaigrette:

3 tablespoons extra-virgin olive oil
2 tablespoons sherry wine vinegar
1 tablespoon fresh thyme leaves, with stems removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound asparagus, washed and tough ends removed
1/4 medium red onion, cut into thin lengthwise slivers

In a large skillet over medium heat cook the bacon until browned and crisp, 10 to 12 minutes. Drain on a double thickness of paper towel. Cut into 1/4-inch crosswise pieces and set aside.

To make the vinaigrette: In a small bowl whisk the vinaigrette ingredients, including a grinding of black pepper. Set aside.

Drizzle the asparagus with 1 tablespoon of the vinaigrette and season with salt. Grill over Direct Medium heat until crisp-tender, 6 to 8 minutes, turning once halfway through grilling time.

Transfer the asparagus to a large deep platter. Drizzle with the vinaigrette. Sprinkle with bacon pieces and slivered red onion. Serve warm or at room temperature.

Makes 4 servings.