Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette | America's Test Kitchen

Ingredients

• 2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
• 1 tablespoon olive oil
• 6 slices bacon (about 6 ounces), cut into 1/4-inch strips
• 2 tablespoons minced red onion
• 1/4 cup balsamic vinegar
• 1 tablespoon minced fresh parsley leaves
• 1/4 cup extra-virgin olive oil
• Salt and ground black pepper