Spring Asparagus
Serves: 4
Ingredients
1 pound of farm fresh asparagus, tough ends removed(see note below)
1 tsp. rendered bacon fat
sea salt and freshly ground pepper
Directions
In a large skillet, heat bacon fat until very hot over medium high heat. Add asparagus and cook until it starts to brown. Taste and make sure al dente - not quite cooked all the way through but not raw. Place into a serving dish, drizzle with olive oil, a squeeze of lemon and cover until ready to serve.
Notes:
- Asparagus will continue to cook while covered so don't over cook them if possible (they will start to wrinckle when overcooked, though they will still be tasty in my book!)
- Bacon fat can handle high heat - it won't turn rancid - unlike vegetable fats. Therefore it is a good idea to always save rendered bacon or other animal fat that naturally occurs when cook it.
- Get double use out of the asparagus by saving the tough ends in the freezer. You can add it to broths for extra flavor and nutrition.
- Use leftover asparagus the next day in a lovely salad: arugula, crumbled bacon, carrots and avocado - yum!