Asparagus With Bacon Recipe So Easy Food

ASPARAGUS WITH BACON RECIPE (SO EASY)

Steps:

• Prepare all ingredients for the recipe. Cut off and discard about 1 inch from the ends of asparagus. Cut them into preferred size pieces.
• Cut bacon into bite-size cubes. Fry bacon on a preheated skillet, until it's completely cooked. Remove bacon and set aside.
• Add asparagus to the same cooking pan. Season it with garlic parsley salt. Cook for about 5 minutes. Add bacon crisps back to the skillet and turn off the heat.

BACON-WRAPPED ASPARAGUS

Steps:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.
• **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

SAUTEED ASPARAGUS WITH BACON

Steps:

• In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is tender, about 10 minutes. Remove from heat and stir in bacon, mustard, and parsley.

ASPARAGUS WITH BACON AND ONION

Steps:

• Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
• Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.

PAN ROASTED ASPARAGUS WITH RED ONION AND BACON

Steps:

• Cook bacon in 12-inch skillet over medium heat until crisp, 8-10 minutes. using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon of fat from pan.
• Return skillet to medium-high heat and add onion. Cook, stirring occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl and cover with foil.
• Rinse skillet with water and dry well with paper towels.
• Heat oil and butter in skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tops pointed in opposite direction. Using tongs, distribute spears evenly; cover and cook until asparagus is bright green and still crisp, about 5 minutes.
• Uncover and increase heat to high; season with salt and pepper. Cook until spears are tender and well browned along one side, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5-7 minutes.
• Transfer asparagus to serving dish and top with onion; salt and pepper to taste. Sprinkle with bacon. Serve immediately.

ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON

Steps:

• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
• Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)