From strawberrysue.com. Grand Prize Winner, Home Cook Division. Recipe submitted by Barbara Estabrook, Rhinelander, Wisconsin. This sounds like a weird combination of flavors, but it is SO good! We used maple bacon instead of applewood-smoked because it's all we had on-hand, but it was great! We also used plain feta instead of feta with peppercorns and it was just fine.

Ingredients

6 serv.

slices bacon, chopped (applewood-smoked)↗4
olive oil↗1⁄4 cup
olive oil↗1 1⁄2 tablespoons
orange marmalade↗1 tablespoon
white balsamic vinegar↗2 tablespoons
asparagus spears, tough ends removed↗30
kosher salt↗1 teaspoon
fresh strawberries, sliced 1/4 inch thick (about 2 1/2 cups)↗1
feta cheese, crumbled (the type with peppercorns in it)↗6 tablespoons
black pepper, ground↗1⁄2 teaspoon

Step-by-step instructions

1
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.).
2
Add 1⁄4 cup olive oil and marmalade to skillet. Cook over medium heat, stirring with a wooden spoon until marmalade is melted, loosening brown bits from bottom of skillet while stirring. Remove from heat, and stir in vinegar. Set aside.
3
Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
4
Spread asparagus in a single layer on prepared baking sheet. Drizzle asparagus with remaining 1 1⁄2 tablespoons olive oil, tossing gently to coat. Sprinkle evenly with salt.
5
Bake until asparagus is barely tender, 5 to 10 minutes. Place asparagus on a large platter, or divide evenly among 6 salad plates.
6
Stir strawberries into marmalade mixture, tossing to coat. Spoon strawberry mixture evenly over asparagus.
7
Top evenly with bacon, feta cheese, and pepper. Serve immediately.

Source: food.com

Original recipe ↗

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