Asparagus With Mushrooms and Bacon |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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We loved the dash of dried crushed red pepper-it made the flavor lively, not hot. Ingredients:
2 pounds fresh asparagus |
8 bacon slices |
3 cups sliced shiitake mushrooms (about 7 oz.) |
1/4 cup chopped shallots |
1/8 to 1/4 tsp. dried crushed red pepper |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Snap off and discard tough ends of asparagus. Cut asparagus into 1 1/2- inch pieces. Cook asparagus in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
2. Cook bacon in a large skillet over medium-low heat until crisp; remove bacon, and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon.
3. Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender. Add asparagus and crushed red pepper; sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt.
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