Bacon-Wrapped Asparagus with Pink Peppercorn Vinaigrette

Everyone is on the grill for the Fourth of July, and BBQ Hall of Famer Melissa Cookston’s star-spangled spread of recipes including sides, entrees, and desserts will make you the grill champion for America’s 243rd birthday this year!   I will be sharing recipes daily for your celebration!

Pink Peppercorn Vinaigrette:

• 1 teaspoon minced shallot
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoon white balsamic vinegar
• ½ teaspoon kosher salt
• ¼ cup extra virgin olive oil
• 1 ½ teaspoons pink peppercorns, lightly cracked with a mortar

Bacon-Wrapped Asparagus:

• 16 fresh asparagus spears, trimmed
• 8 slices thin-cut bacon, cut in half
• 1 teaspoon Basic BBQ Rub

To make the vinaigrette, in a small mixing bowl, whisk the shallots, honey, mustard, balsamic, and salt and whisk to combine. Slowly drizzle in the olive oil while whisking to emulsify. Whisk in the peppercorns. Allow the mixture to sit for 30 minutes for the flavors to combine, then lightly whisk again before serving.

To make the asparagus, wash and dry each spear, then wrap each one with a half-slice of bacon, using a toothpick on each end to secure. Place on a sheet pan when done, then lightly sprinkle them with the BBQ rub. On a medium-hot grill, place asparagus perpendicular to the grill grates and grill for 4 to 5 minutes per side, until the bacon is crispy. Place on plates and drizzle with the Pink Peppercorn Vinaigrette