I got this recipe from a vendor who sells pecan oil for cooking at a farmers market in Memphis this weekend.
Yes, we are probably the only people who travel, visit farmers markets and bring home food. But being the foodies we are, I figured it was an interesting treat. (And we needed oil anyway.) The recipe she gave me though might be the bigger treat. Will need to track down some asparagus and berries this week to find out!
Roasted asparagus salad with strawberries and pecans
4-6 slices hickory smoked turkey bacon
1/4 c. plus 1 1/5 tbsp. pecan oil, divided
1 tbsp. orange marmalade
2 tbsp. white balsamic vinegar
30 asparagus spears, tough ends removed
1 tsp. salt
1 lb. strawberries, sliced
6 tbsp. crumbled goat cheese with peppercorns
1 c. chopped pecans
1/2 tsp. ground black pepper
1/4 tsp. ground white pepper
In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet and drain on paper towels. Drain bacon grease from skillet. Do not wipe skillet out.
Add 1/4 cup pecan oil and marmalade to skillet. Cook over medium heat, stirring with a wooden spoon until marmalade is melted, loosening brown bits from bottom of skilet while stirring. Remove from heat and stir in vinegar. Set aside.
Preheat oven to 425. Line a rimmed baking sheet with aluminum foil. Spread asparagus in a single layer on prepared baking sheet. Drizzle asparagus with remaining pecan oil, tossing gently to coat. Sprinkle with salt.
Bake until asparagus is barely tender 5-10 minutes. Divide asparagus among plates. Stir strawberries and pecans into marmalade mixture, tossing to coat. Spoon strawberry mixture evenly over asparagus. Top evenly with bacon, feta cheese and pepper. Serve immediately.
Serves up to 6.