Ingredients :
Pink Peppercorn Vinaigrette :
1 tsp minced shallot
1 tsp honey
1 tsp Dijon mustard
2 tbsp white balsamic vinegar
0.5 tsp kosher salt
0.25 cup extra virgin olive oil
1.5 tsp pink peppercorns, lightly cracked with mortar
Bacon-Wrapped Asparagus :
16 fresh asparagus spears, trimmed
8 slices thin cut bacon, cut in half
1 tsp basic “Memphis-Style” BBQ Rub (See rub recipes)
Method :
To make the vinaigrette, in a small mixing bowl, whisk the shallots, honey, mustard, balsamic and salt together until combined. Slowly drizzle in the olive oil while whisking to emulsify. Whisk in the peppercorns. Allow the mixture to sit for 30 minutes for the flavours to combine, then lightly whisk again before serving.
To make the asparagus, wash and dry each spear, then wrap each one with a half-slice of bacon, using a toothpick on each end to secure. Place on a sheet pan when done, then lightly sprinkle them with the BBQ rub. On a medium hot grill, place the asparagus perpendicular to the grill grates and grill for 4-5 minutes per side, until the bacon is crispy. Place on plates and drizzle with the Pink Peppercorn Vinaigrette.