Sunday Supper: Bacon-Wrapped Asparagus With Pink Peppercorn Vinaigrette

Serves 4.

Note: Serves as an appetizer or as a side dish. From "Smokin' Hot in the South," by Melissa Cookston.

Vinaigrette:

• 1 tsp. minced shallot

• 1 tsp. honey

• 1 tsp. Dijon mustard

• 2 tbsp. white balsamic vinegar

• 1/4 c. extra-virgin olive oil

• 1 1/2 tsp. pink peppercorns, lightly cracked with a mortar

• 16 fresh asparagus spears, trimmed

• 8 slices thin-cut bacon, cut in half

• 1 tsp. Basic Memphis-Style BBQ rub (see recipe)

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

To prepare asparagus: Wash and dry each spear, then wrap each with half a slice of bacon, using a toothpick on each end to secure. Place on sheet pan when done, then lightly sprinkle 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 bacon is crisp. Place on plates and drizzle with vinaigrette.

Makes about 2 3/4 cups.

Note: This is good with anything, but especially for pork that will be smoked for a while. Turbinado sugar is raw and has a delicate molasses flavor. From "Smokin' Hot in the South," by Melissa Cookston.

• 1/2 c. granulated sugar

• 1/2 c. kosher salt

• 1 tbsp. onion powder

• 2 tbsp. granulated garlic

• 1 1/2 tsp. cayenne

• 2 tsp. dry mustard

• 1/4 c. mild chili powder

• 1 tsp. ground cumin

• 1/4 c. plus 2 tbsp. paprika

Directions