Asparagus and White Bean Salad With Bacon Vinaigrette

 

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• 4 slices bacon, cut crosswise into 1/2-inch pieces
• Fine salt
• 1 1/2 pounds asparagus (2 bunches), woody ends trimmed, cut into bite-size pieces
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 (15-ounce) can no-salt-added white beans, such as cannellini or great northern, drained and rinsed
• 1 cup homemade or store-bought croutons
• 1 ounce Manchego cheese, crumbled or diced (1/4 cup)

1. Step 1

   To a cold medium nonstick skillet over medium-high heat, add the bacon and cook, stirring frequently, until the fat is rendered and the bacon browns and crisps, about 10 minutes. While the bacon is cooking, line a large plate with paper towels and set it near your workspace. Carefully transfer the bacon to the prepared plate. Pour the rendered fat through a fine mesh strainer into a heatproof measuring cup or bowl. You should get about 1/4 cup.

2. Step 2

   Fill a medium bowl with ice water and set aside. Bring a medium or large pot of water to a boil and lightly salt it. Add the asparagus and blanch until bright green and crisp-tender – cooked through but still with a snap – 2 to 4 minutes. Using a slotted spoon or skimmer, transfer to the ice water and let cool completely, stirring occasionally. Drain the asparagus and pat dry.

3. Step 3

   In a large bowl, whisk together the mustard, vinegar and black pepper until combined. While whisking, slowly stream in the rendered bacon fat until fully emulsified to form a vinaigrette. Add the asparagus, white beans and croutons and gently toss until evenly combined. Taste, and season with salt or pepper, as desired. Transfer to a serving bowl, if desired, and top with the cooked bacon and cheese.