When we had our pasta inception Ravioli Lasagna night, I knew that the dinner needed a little green to round things out.
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.
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.
It was a good approach. One that I highly recommend.
Side benefit, fresh bacon appetizer.
- 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
- In a large pan fry the bacon to your desired doneness and set aside reserving the bacon fat in the pan.
- While bacon is frying, rinse your asparagus and snap off the tough bitter bottoms.
- Add the asparagus to your bacon fat and turn heat to medium high.
- Sprinkle with your seasonings and roll around in pan to coat.
- Fry asparagus, and move around the the pan occasionally, until fork tender and soft. This should be about 10 minutes.
- Serve while warm.
*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…