Asparagus with Bacon and Onion
- 3 slices bacon, cut into 1/4-inch pieces
- 1/2 small onion, cut into 1/4-inch cubes
- 2 teaspoons hazelnut oil or walnut oil
- 1 teaspoon fresh lemon juice
- 24 stalks of asparagus, trimmed
Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.
Linguine with Onion, Bacon, and Asparagus
Simple, easy and just delicious! Linguine with Onion, Bacon, and Asparagus may just be what you need to get dinner ready in a jiffy. Pasta, meat, and vegetables – all in one pan.
This pasta dish is incredibly flavorful and quick. We can’t get enough of it because it is a complete meal. Linguine pasta goes well with meat, sauce, and vegetables. You can even eat it with cheese alone. Check out this recipe, how to add flavor to your pasta. You only need very few ingredients.
Bacon Asparagus Frittata Recipe
Bacon Asparagus Frittata recipe is perfect for breakfast or brunch! Filled with eggs, bacon, asparagus, and cheese. Low-carb and Keto friendly, this recipe is great for any occasion. Whether it’s brunch or dinner, this Bacon Asparagus Frittata recipe our go-to for an easy low-carb and impressive dish. This recipe has the perfect macros if you’re following a Keto diet with only 3 net carbs per serving.
BACON ASPARAGUS FRITTATA RECIPE
Everyone around me is still drinking the Keto Koolaid and I’m trying to make recipes that are great for them and tasty for everyone else. This Bacon Asparagus Frittata recipe is a fit for ALL my people.
Easter is around the corner and it means brunch with family and friends. When I think brunch I think eggs. Currently I’m dreaming about Cadbury eggs but don’t worry I didn’t put those in here. My mom used to buy crates on crates of them (of course we have ten kids in our family).
My mom used to hide our Easter baskets in the backyard and we would have to search to find ours. I have such vivid memories of finding my basket and immediately opening the first Cadbury egg (which had already started to melt in the Arizona sun) and devouring it right away.
WHAT MAKES THIS BACON ASPARAGUS FRITTATA RECIPE AWESOME?
Um, hello! Bacon, cheese, eggs, asparagus…how can you go wrong?
OTHER LOW-CARB VEGETABLES
I realize that asparagus might not be everyone’s favorite so here are some other low-carb veggie options to substitute for asparagus. You can also just leave it out.
Trim the tough root ends from the asparagus spears, then cut them into 2-inch lengths. Place in a microwave-safe bowl with a lid.
Sprinkle the asparagus with the kosher salt, onion powder, and garlic powder.
Pour in the lemon juice and dot with the butter.
Cover with a lid and microwave on high power for 2 to 3 minutes.
Stir to distribute seasonings.
Cook another 2 to 3 minutes until the asparagus is tender. Stir once more before serving.
- Microwaving asparagus works best with thin to medium-sized spears thicker stalks will take longer to cook and may cook unevenly.
- Check the tenderness of the asparagus after the first 2 to 3 minutes since microwaves can cook at different rates.
- After rinsing the asparagus, leave any water that clings to the spears this will help them steam.
Asparagus is a delicious and nutritious vegetable. It's a great source of fiber, folate, vitamins A, C, E, and K, and is full of antioxidants. This spring vegetable should be a part of any healthy diet.
Ways to Serve
This seasoned microwaved asparagus can be served hot, room temperature, or cold. In addition to a side dish, the seasoned microwaved asparagus can be part of a variety of recipes. Use in an asparagus pie, risotto, a cold pasta salad, or stir-fry. The microwaved asparagus can also be a pizza topping, added to vegetable lasagna, as part of a veggie wrap, or the star of a vegetable salad.
Asparagus Bacon Quiche
I love quiche. We have it at least once a week, especially during the busy times of the year. This Asparagus Bacon Quiche is not only delicious but as well as stunning.
I think my favorite ingredient in quiche is naturally bacon. Well, maybe cheese. Okay, bacon and cheese!
Gruyere was the perfect match for the bacon and asparagus combo. I love this salty cheese, that is the perfect kind of cheese for melting in a pasta, sandwich or a dip.
My daughter Jersey loves quiche. All of the time though she mentions that our neighbor Jill makes better quiche than me. So this recipe for Asparagus Bacon Quiche I thought would sway her towards TEAM MOM, lol. I was wrong.
I just got Jill’s recipe and now I will be able to make the best quiche according to Jersey. Now everyone else in my family thinks that I make the best quiche because it is light and cheesy and most of the time includes bacon.
I love that you can make quiche and the leftovers are just as good. I love heating up quiche leftover from the night before for an amazing breakfast. I also have been known to pack quiche in the kids’ lunches.
So if you’re in a pinch for dinner and need something easy or looking for a beautiful and mouthwatering recipe for breakfast or brunch, this Asparagus Bacon Quiche is perfect to serve. Enjoy friends. XOXO San
How to Cook White Asparagus in a Pan
There’s another kind of asparagus called white asparagus that isn’t very common. You’ll cook this a little bit differently, and you should know it tends to be thicker than the regular green asparagus you are used to. This can be cooked a few different ways as well, including steamed, boiled, or pan fried. I’m going to share with you the pan frying method.
First clean and wash this asparagus and peel off the outer layer. White asparagus needs to be peeled to about 2 to 4 centimeters from the upper tip. You can break off the end by hand easily or use a knife.
For one bunch of asparagus, you’ll need about a teaspoon and a half of butter and a tablespoon of olive oil. Cook those up on low heat in a pan and then put your asparagus in there. Make sure to put it in a flat, single layer with no overlap. Roast it in the pan for about three minutes on one side and then you can flip it over.
Cook the asparagus for a few more minutes, and you should add about half a glass of water to it as well while it cooks on the second side. Also cover your pan for the second half of the cooking process. You want to keep cooking until this asparagus becomes tender and you can poke it with a fork without much resistance. How long it takes to cook will depend on how thick your asparagus is.
Scallops, bacon and asparagus
This is a Western-style stir-fry, with a rich salty flavour from the rendered speck and seared scallops. The asparagus and apple cider vinegar cut through to provide a crisp, fresh contrast.
- 15 g butter
- drizzle of extra virgin olive oil
- 80 g speck, finely chopped
- 6 large scallops, roe removed
- sea salt and black pepper, to taste
- ½ brown onion, thinly sliced or finely chopped
- 1 bunch asparagus, cut into 5 cm lengths
- 1 tbsp apple cider vinegar
- soft bread rolls, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a heavy-based frying pan over high heat with a little of the butter and a drizzle of olive oil. When hot, add the speck and cook for 4-5 minutes or until golden and the fat has rendered. Remove from the pan, leaving as much fat in the pan as possible.
- Add the scallops to the pan, lightly season with salt and cook for 1 minute or until golden, then turn and cook for another 10 seconds or until barely cooked through. Remove from the pan and set aside.
- Add the onion and remaining butter and toss for 1-2 minutes or until just starting to soften. Add the asparagus and toss for 2 minutes or until the asparagus is just tender.
- Return the bacon and scallops to the pan and toss to combine. Add the vinegar and season with a generous grind of black pepper and a touch of salt if needed. Transfer to a plate and serve immediately with soft bread rolls.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Add bacon to a large cast iron pan set over medium heat. Cook, stirring occasionally, until it is browned and crisp, about ten minutes. Remove bacon with a slotted spoon and drain on paper towels.
Add potatoes to the pan, stir well until they are coated in the rendered fat, and then spread them out into a single layer. Season with salt and pepper, and cook without stirring until lightly browned on the bottom. Using a spatula, flip the potatoes and cook until lightly browned. Continue this process until all sides are lightly browned, about 15 minutes total.
Add onion to the pan and stir well. Cook until onions are softened, about five minutes. Add the asparagus, stir well, and then cover the pan. Cook, stirring occasionally, until asparagus is crisp and tender, five to eight minutes. Return the bacon to the pan, stir, and let cook for a minute until warm. Season with salt and pepper to taste.
Melt butter in a non-stick skillet set over medium heat. Crack the eggs into the skillet and cook until whites are set, three to four minutes.
Divide the hash between four plates, and top each with a fried eggs. Season with salt and pepper to taste.
Asparagus with Bacon and Red Onion Vinaigrette (Naturally gluten & dairy free!)
Tender asparagus sprinkled with salty, crunchy bacon and a sweet yet tangy red onion vinaigrette makes an impressive Thanksgiving side dish, or compliments any old dinner menu. There’s never a wrong time to serve this allergy-friendly asparagus side dish! This Asparagus with Bacon & Red Onion Vinaigrette is naturally free of: gluten, dairy, egg, soy, peanuts and tree nuts. It’s also top-8-free!
While I’ve been able to be completely satisfied with my new allergy-friendly Thanksgiving feast , one thing I do still have a hankering for is a green bean type of dish. Since my son can’t have green beans, I don’t bother making them anymore.
Thank goodness I’ve found a great substitute: asparagus. While I often just eat asparagus roasted , I like to dress it up for special occasions. What better dressing can you have then bacon and a tangy, yet sweet vinaigrette?
I’ve tried asparagus wrapped in bacon, and while still wonderful, I find no matter how long I roast it, the bacon does not get as crisp as I like it. I decided I prefer to crumble it on top so I can have that satisfying crunch. Plus it’s so pretty!