For the Vinaigrette:
1 Tbsp brown sugar or Splenda brown sugar
1 Tbsp Flying Olive Oregano or Sicilian Lemon Balsamic Vinegar
1/4 cup Flying Olive Lemon, Gremolata, Garlic Extra Virgin Olive Oil (If you used Lemon Balsamic above, you may want to go with the Garlic EVOO depending on much you like lemon)
1 Tbsp low salt soy sauce,
1 tsp Flying Olive Toasted Sesame Oil
½ clove garlic, minced
Pinch- ¼ tsp red pepper flakes, optional
1 pound fresh asparagus, trimmed to approximately 5-inch lengths
4 Tbsp sweet bell peppers, various colors if available (photo shows yellow bell pepper)
6 slices of cooked and crumbled bacon
1 Tbsp fresh, chopped cilantro, leaves only
Place a pot of water on to boil. Prepare an ice bath.
Stir sugar and Flying Olive Balsamic Vinegar of Choice in a small saucepan. Cook over medium-low just until the sugar dissolves, about 3-5 minutes. Remove from heat and let cool 2-3 minutes.
Combine vinegar mixture, Flying Olive Extra Virgin Olive Oil of Choice, soy sauce, Flying Olive Sesame Oil, garlic, and red pepper flakes in a food processor. Blend until the red pepper flakes are small, about 1-2 minutes. Strain through a fine mesh sieve.
Blanch asparagus in boiling water for 2 minutes. Drain. Place on paper towels, blotting, if necessary, to remove any extra water.
Place asparagus on a serving platter or individual plates. Drizzle the dressing on top of the asparagus. Garnish with the peppers, bacon crumbles, and chopped cilantro. Serve.
Inspired by a Kroger recipe
Submitted by Barb and Chuck L.