2 slices uncooked reduced fat bacon, cut into small peices
1 pound uncooked asparagus, trimmed, cut into bite size peices
1 medium uncooked shallot, sliced
1/4 tsp kosher salt, or sea salt
1/8 tsp black pepper, freshly ground
1 1/2 tsp white wine vinegar
Instructions
1. Cook bacon in a large nonstick skillet until crisp, about 5 minutes. Remove from skillet to paper towels to drain. Remove all but 1 tsp bacon fat from skillet.
2. Add asparagus and shallot to skillet; cook over medium heat , stirring frequently, until shallots are golden and asparagus are crisp-tender, about 7 minutes.
3. Return bacon to skillet; toss over medium-heat to warm through. Remove from heat; stir in vinegar.
Serving
Suggestions
2/3 cup; Points Plus Value = 1 per serving
Originally Submitted
4/29/2014
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