This asparagus recipe will have even your kids begging for more. I generally poach or steam my asparagus, but this week I had a glut of bacon and Parmesan that needed using. Bacon and asparagus go very well together, as it does with Parmesan, and what was already a delicious vegetable is taken to new heights with a little salty pork and cheese.
- 1 pound fresh asparagus
- 4 slices of bacon chopped into small bits, or omit bacon slices use bacon grease
- Coarse sea salt or pink salt
- 1/4 pound grated Parmesan cheese
Gently wash asparagus and cut off the hard part at the end – you’ll find it easily if you bend the stalk end to end and see where it’s less flexible.
In a sauté pan large enough to accommodate the entire length of the asparagus, fry up the bacon bits over medium high heat until they release the bulk of their fat, about 5 minutes. Remove the crispy bacon from the pan and set aside. Add in asparagus and toss gently with bacon fat for the first 1 minute, then let sit for a minute at a time to gently brown the greenery on top of the bacon. Cook for about 6 minutes total. Asparagus should be crispy, not wimpy or soggy at all, and a nice shade of deep green.
Remove to plate, sprinkle gently with Parmesan cheese and cooked bacon. Serve immediately. It’s best while hot!
Calories: 180kcal | Carbohydrates: 4g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 630mg | Potassium: 225mg | Fiber: 1g | Vitamin A: 550IU | Vitamin C: 14mg | Calcium: 400mg | Iron: 0.9mg
This content was originally posted on FearlessFresh.com.rvings
Calories: 180kcal
Author: Stephanie Stiavetti
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