For the Love of the Stove

Food Network Magazine, May 2012

Yet again, I read this and had to have it. (I think that seems to be my MO.)  I love asparagus, but adding bacon, what could be better??  If asparagus isn't your favorite, think again.  Now the recipe says to steam the asparagus, but I always roast my asparagus because I think it really enhances the flavor.  Your choice.

Ingredients
1 lb asparagus 
Salt and pepper to taste 4 strips of bacon, chopped
4 egg yokes
3 T water
1 T white wine vinegar
1 t dijon mustard
Pinch of cayenne
Salt
1 - 2 T chopped chives (optional - I didn't add them because my grocery store didn't have them and honestly, I didn't miss them.)


Directions
1. Heat oven to 400 F.  Snap ends off of asparagus.  Lay on a baking sheet and spray with Pam (or coat with olive oil), salt and pepper.  Cook for 10 - 20 minutes depending on how big they are. 
2. Cook bacon until crisp and drain on paper towels, reserving the drippings.
3. Combine egg yokes, water, white wine vinegar, dijon and cayenne in a heatproff bowl set over simmering water; whisk until thick, 4 minutes.  
4. Remove from heat and whisk in 1 T of bacon drippings, and salt to tase.  
5. Serve over asparagus and top with bacon and chives.