4 thickly sliced strips smoked bacon
For the vinaigrette:
3 tablespoons extra-virgin olive oil
2 tablespoons sherry wine vinegar
1 tablespoon fresh thyme leaves, stripped from the stems
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound asparagus, washed and tough ends removed
1/4 medium red onion, cut into thin lengthwise slivers
1. In a large skillet over medium heat cook the bacon until browned and crisp, 10 to 12 minutes. Drain on a double thickness of paper towel. Cut into 1/4-inch crosswise pieces and set aside.
2. To make the vinaigrette: In a small bowl whisk the vinaigrette ingredients, including a grinding of black pepper. Set aside.
3. Drizzle the asparagus with 1 tablespoon of the vinaigrette and season with salt. Grill over Direct Medium heat until crisp-tender, 6 to 8 minutes, turning once halfway through grilling time.
4. Transfer the asparagus to a large deep platter. Drizzle with the vinaigrette. Sprinkle with bacon pieces and slivered red onion. Serve warm or at room temperature.