Asparagus sautéed with bacon
Uncooked reduced fat center cut bacon
4 slice(s), cut into small pieces
1 pound(s), trimmed, cut into bite-size pieces
1 medium, sliced
¼ tsp, or sea salt
⅛ tsp, freshly ground (or more to taste)
White wine vinegar
- Cook bacon in a large nonstick skillet until crisp, about 5 minutes. Remove from skillet with a slotted spoon to paper towels to drain; remove all but 1 teaspoon bacon fat from skillet.
- Add asparagus and shallot to skillet; cook over medium heat, stirring frequently, until shallots are golden and asparagus are crisp-tender, about 7 minutes.
- Return bacon to skillet and sprinkle with salt and pepper; toss over medium-high heat to warm through. Remove from heat; stir in vinegar.
- Serving size: about 2/3 cup.