4 bacon rashers, finely chopped
1/3 cup pine nuts, toasted, chopped
1/3 cup (80ml) red wine vinegar
1/3 cup (80ml) olive oil
3 bunches asparagus, woody ends trimmed
3 bunches baby broccoli
1 garlic clove, crushed
1/4 cup coarsely chopped flat-leaf parsley
Heat a medium frying pan over medium-high heat. Cook the bacon, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Place the pine nuts, vinegar and half the oil in a medium bowl. Add the bacon and whisk with a fork to combine. Season.
Heat a barbecue grill or chargrill on high. Place asparagus and baby broccoli in a large bowl. Add remaining oil and garlic. Season. Toss to lightly coat. Cook on the grill, turning, for 3-4 mins or until lightly charred. Transfer to a serving platter. Drizzle with the bacon mixture and sprinkle with parsley.
Recipe by Coles Supermarkets