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.
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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.
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It was a good approach. One that I highly recommend.
Side benefit, fresh bacon appetizer.
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- 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.
