Friday, June 13, 2014

Seared Asparagus with Onions and Peppers

Yesterday’s blog saw me saving a little bacon fat. This excellent and très easy recipe needs it! The fat sears the vegetables quickly, imparting a slight flavor of bacon. The quantities below are loose - adjust them as needed. This version serves 2.
Seared Asparagus with Onions and Peppers:

2 tbsp. bacon fat, strained    
Every morsel ... Delicious!

8-to-10 asparagus spears, trimmed
1 small onion, cut into 1/2-in. dice
1/4 yellow bell pepper (“capsicum”), cut into 1/2-in. dice

To large skillet, add bacon fat over medium-high heat until melted and sizzling. Pan should be large enough that fat barely skims the bottom. Add asparagus, onion, and bell pepper, turning asparagus frequently with tongs and stir-frying vegetables until each starts to brown. 
Cover 1-to-2 min. or just until tender-crisp. Serve at once. Asparagus will retain its bright green color and will appear slightly glazed.

Start with this ...

A couple of minutes later, end with this!

Tomorrow: Hazel Soons Egg Fu Yung.

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