Every year I look forward to fresh, garden asparagus. Although there are numerous ways to fix this amazing spring vegetable my favorite way is to make asparagus with bacon and mushrooms. In addition to being a simple and tasty dish, it’s also extremely easy to make gluten-free.
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Through the years my mother planted several patches of asparagus. Since asparagus is a perennial it returns year after year. When planting asparagus, it’s best not to harvest it for the first two to three years so that the plants can put all of their energy into becoming well-rooted and well-established. Afterward, it can produce a good crop for decades! That’s why to this day, my family and I benefit from my mother’s efforts all those years ago.
First Vegetable of the Season
In our neck-of-the-woods, asparagus and rhubarb are the first vegetables harvested in the spring. It’s exciting to see the tender stalks poking out of the ground. When they get big enough I harvest them by using a sharp knife to cut the stalks off at their base.
Oftentimes, the base of the asparagus stalk is tough or “woody”. Therefore, cut and discard that segment of the stalk.
In order to prepare the asparagus, rinse each stalk under cool tap water, cut it into bite-size segments, and place it in a colander to drain.
As you probably know, aparagus is very versatile and can be used in a variety of ways such as:
Okay, let’s move on and learn how to make Asparagus with Bacon and Mushrooms.
First, drizzle 2 tablespoons of olive oil into the bottom of a skillet. Cut bacon (I personally use gluten, nitrate, and preservative-free bacon) into bite-size pieces and place it in the skillet. Wash and slice the mushrooms and add them to the skillet. Cook over medium-low heat until mushrooms start to soften and turn brown.
Next, add asparagus to the skillet along with 1/4 cup water; add salt, and pepper to taste. Cover the skillet and continue cooking over medium-low heat (stir occasionally) until the asparagus is tender (approx. 5 – 8 minutes).
A delicious and healthy side dish and one that's easy to make gluten-free.
- 3 cups chopped fresh asparagus
- 1/2 pound bacon (I use uncured, nitrate, preservative, and gluten-free bacon)
- 4 - 5 large portobello mushrooms
- 2 - 3 Tablespoons olive oil
- 1/4 cup water
- salt and pepper to taste
- Rinse asparagus stalks with fresh, cool water. Cut off the tough "woody" part of the stalks; discard them. Cut asparagus into approx. 2-inch segments, place in a colander to drain. Set aside.
- Drizzle olive oil into the bottom of a skillet. Cut bacon into bite-size pieces and place in skillet. Wash and slice mushrooms. Add to skillet. Cook over medium-low heat until mushrooms start to soften and turn brown.
- Add asparagus to skillet. Add 1/4 cup water and salt and pepper. Cover skillet; cook until asparagus is tender.
- Serve immediately and refrigerate leftovers.
Now you know how to make Asparagus with Bacon and Mushrooms and I hope you enjoy this fabulous dish!
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