Ingredient of the Month: An Ode to Summer
Asparagus was more of an acquired taste for the 6.5 yo. He did not fall in love right away with it like he did with broccoli. So to entice him to eat asparagus, I would add some bacon bits to it. Since I had picked up a rather largish bunch of asparagus to make my Pan roasted garlicky Asparagus, I thought of making his serving with bacon bits like old times.
Asparagus has tremendous health benefits - it is loaded with nutrients, it has anti-oxidant properties and it is naturally diuretic - a great addition to your summer diet. We eat a lot of it during spring and summer when there's an abundant bounty of fresh, tender asparagus.
- Asparagus - 1 bunch, preferably tender, washed, patted dry with a towel and the woody part trimmed
- Bacon strips - 2 (or more)
- Salt and freshly cracked to taste
- Garlic powder - a pinch (optional)
Heat a pan and fry the bacon strips to their crispy goodness. Transfer to a paper towel lined plate. Once the excess oil drains off, chop into itty bitty pieces. Set aside.
Reserve as much bacon fat as you want to and discard the rest. To the bacon fat, add the tender asparagus and roast, tossing often. Sprinkle the salt, pepper and garlic powder and cook till it reaches your desired level of tenderness. Take it off heat and serve.