Quick Recipes By Mark / March 29, 2019 Share Tweet Pin Share Fresh crisp asparagus is inexpensive and plentiful this time of year from February to June and super quick to cook. By adding just a few ingredients you can make a great side boasting a range of different flavors. A few notes about asparagus. Thick asparagus, any larger than a thick pencil will require you to peel the tough exterior off with a peeler or small knife. You will need to discard the bottom couple of inches as well as it is tough and woody. Is this your first adventure with asparagus? Choose the young pencil thin variety as all it requires is the bottom to be cropped and washed. Always wash and dry your produce. There are way too many hands involved in getting produce to your plate these days, not to mention possible pesticides. I really prefer to keep the ingredient list for a side to a minimum when you have the advantage of fresh produce. That way your flavors are bright and fresh. Fewer ingredients also mean easier dishes that shine. Here is a great example that can be modified easily. Ingredients 1 lb baby Asparagus, woody end removed then cut in half3-4 slices of your favorite bacon, salted ham, or pancetta1/2 lemon or orange1/4 cup of grated parmesan or romano cheese1 generous pinch of salt and a pinch of black pepper(Optional) 1 pinch red pepper flakes for some spice How To Starting with a cold pan on medium heat cook the pork until it starts to crisp. This will allow the pork to render out the fat. Once the pork is crispy just scoop it out into a bowl leaving the fat in the pan. Place the asparagus in the pan and toss it liberally in the fat. You can add a teaspoon or two of olive oil if there was too little left to begin cooking. Cook on medium for 4-5 minutes for crisp asparagus or 7-10 minutes for a softer version. Add the salt and pepper. Add about half of the cheese and toss in the pan. Put the asparagus on a plate and sprinkle the rest of the cheese on top and serve while it is still hot!
