We bought a couple of bunches of great fresh asparagus at the farmer’s market yesterday, and then I looked around for a new way to prepare; this is how it went:
The recipe is a slightly adapted Martha Stewart recipe: After cooking the bacon, I drained all but a teaspoon of the drippings in the skillet, added the asparagus and mushrooms, and then a little water to make sure the asparagus cooked evenly.
Asparagus has a unique taste and does a great job of working with other flavors, such as the Dijon mustard and bacon here.
This recipe succeeded from start to finish, producing a stir-fry asparagus that was absolutely perfectly cooked, surprising us with an excellent side.
If you’re crazy about asparagus, give this a try! It’s truly mouthwatering delicious!
Sautéed Asparagus w/Mushrooms and Bacon
3 slices bacon, cut into 1-inch pieces
2 bunches (2 pounds) asparagus, trimmed and cut into 1-inch pieces
1 jar (6-ounces) sliced mushrooms*
Coarse salt and seasoned pepper
¼ cup water
2 teaspoons Dijon mustard
1 teaspoon dried parsley or 3 tablespoon fresh, chopped
In a large skillet, cook bacon over medium heat, stirring occasionally, until browned.
Transfer to paper towel to drain, remove all but a teaspoon of bacon grease.
Add asparagus, mushrooms and water to skillet and season with salt and pepper.
Cook until asparagus is tender, about 10 minutes. Do not overcook.
Remove from heat and stir in bacon, mustard and parsley.
*If using fresh mushrooms, add ¼ cup water only if needed.