Asparagus gets dressed up with a savory bacon-mushroom mix. Any type of bacon — pork, turkey, or mock — will work in this recipe to provide the smoky flavor.Recipe courtesy of Laura Sampedro of An Olive Tree Grows in Manhattan.
1 bunch asparagus, ends trimmed
8 shiitake mushrooms, chopped, stems removed
3 strips bacon, chopped
1 small shallot, minced
1 garlic clove, minced
juice of half a lemon
extra virgin olive oil
1. Cook asparagus in a large pot of salted boiling water until tender-crisp, about 3 minutes. Run under ice water to stop cooking. Dry and set aside.
2. Cook bacon in a medium sized skillet until crispy. Remove bacon from skillet and set aside, leaving rendered bacon fat in skillet.
3. Add olive oil (about 3 Tbsp) to skillet, along with shallot and garlic. Cook for about a minute then add lemon juice.
4. Add mushrooms and sauté until tender. Add bacon to skillet along with asparagus, tossing to coat. Remove from the heat and drizzle with a bit more extra virgin olive oil. Plate asparagus topped with bacon-mushroom mixture.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.