Wednesday, April 1, 2015

Sautéed Asparagus with Bacon

  • 1 slice of lean bacon
  • 12 asparagus spears, wooden ends removed, cut into thirds
  • 1/2 tsp Dijon mustard
  • Sea salt and freshly cracked pepper, to taste
  • Heat the olive oil in a skillet over medium heat. Add a piece of lean bacon to the skillet then cook for 1-2 minutes, flipping half way through cooking, until crisp. Place the bacon onto paper towels to drain. Crumble the bacon into large bits.
  • Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, until crisp-tender. Add the Dijon mustard then season with sea salt and freshly cracked pepper, to taste. Gently stir until evenly coated. Toss in the crumbled bacon and serve immediately. Enjoy.

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