Asparagus with Sherry-Bacon Vinaigrette

1/4 lb. bacon (4-6 slices)
1 tsp. finely chopped fresh thyme
1/2 tsp. minced garlic
1 Tbsp. sherry vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. asparagus
1/2 small red onion, thinly sliced crosswise

1. In medium skillet over medium heat, lay the bacon in a single layer and cook until crispy, 8-10 minutes, turning occasionally.  Drain the bacon on paper towels, reserving the bacon fat in the skillet.  

2. Pour off all but 3 Tbsp. of the bacon fat and return the skillet over medium heat.  Add the thyme and garlic to the skillet and let them sizzle for about 10 seconds.  Add the vinegar, salt and pepper and then remove the skillet from heat.  

3. Remove and discard the tough bottom of each asparagus spear.  Using a vegetable peeler, peel off the outer skin from the bottom half of each spear.  Put the asparagus on a plate or platter. Pour the vinaigrette over the asparagus and turn to coat.  Finely chop the drained bacon.

4. Grill the asparagus over Direct Medium heat until browned in spots but not charred, 6-8 minutes, turning occasionally.  (Alternatively roast asparagus in a 425* oven for 12-15 minutes).  Arrange on platter, sprinkle bacon on top and arrange the onion on top.