When we had our pasta inception Ravioli Lasagna night, I knew that the dinner needed a little green to round things out.

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I had been planning on making my Pepper Roasted Asparagus, but as soon as I was ready to get my asparagus in the pan I realized we were 100% out of olive oil! Or really, any kind of oil that would be acceptable for roasting vegetables.

bacon asparagus

Being the culinary genius that I am I decided the best approach was to fry up a couple pieces of bacon, and then pan fry the asparagus in the resulting fat.

bacon asparagus2

It was a good approach. One that I highly recommend.

Side benefit, fresh bacon appetizer.

Pork Fat Asparagus
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 pieces of raw bacon
  • 1 bundle of asparagus
  • 1 teaspoon kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasonings
Instructions
  1. In a large pan fry the bacon to your desired doneness and set aside reserving the bacon fat in the pan.
  2. While bacon is frying, rinse your asparagus and snap off the tough bitter bottoms.
  3. Add the asparagus to your bacon fat and turn heat to medium high.
  4. Sprinkle with your seasonings and roll around in pan to coat.
  5. Fry asparagus, and move around the the pan occasionally, until fork tender and soft. This should be about 10 minutes.
  6. Serve while warm.

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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