Serves 4-6

4 slices thick-cut bacon
2 Tbsp. apple cider vinegar
1 shallot, finely minced
1 Tbsp. coarse Dijon mustard
2 Tbsp. hazelnut or extra-virgin olive oil, plus more if needed
1 lb. asparagus, woody ends snapped or cut off
½ cup sliced red radishes
Salt and freshly ground black pepper 

  1. In a large frying pan, cook the bacon over medium heat until crisp, 7 to 10 minutes. Transfer to paper towels to drain. Crumble and set aside. Reserve the rendered fat in the pan.
  2. In a small bowl, whisk together the vinegar, shallot and mustard; then carefully pour the bacon fat through a fine mesh sieve into the vinegar mixture, whisking until smooth and emulsified. Taste the vinaigrette: if it’s too strong, add a little more oil to taste.
  3. Fill half of a large skillet with water, set over high heat and bring to a rolling boil. Set the asparagus in the skillet so the tips rest on the side of the pan and the spears are immersed. Cook the asparagus until a sharp paring knife can pierce the fattest part of the spear without resistance, about 5 to 9 minutes, depending on the size of the stalks. Drain the asparagus in a colander and refresh with cold running water. Set the asparagus on a clean dish towel or paper towel and pat dry.
  4. Arrange the asparagus and the radishes on a serving plate and pour the dressing over all. Scatter the crumbled bacon over the top. Season with the salt and pepper to taste.

All recipes excerpted from The Perennial Kitchen: Simple Recipes for a Healthy Future by Beth Dooley; photographs by Mette Nielsen (University of Minnesota Press, 2021). Copyright 2021 by Beth Dooley; Photographs copyright 2021 by Mette Nielsen. Used by permission of the University of Minnesota Press.