Asparagus And Bacon Fondue Recipes

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

SAUTEED ASPARAGUS WITH BACON

Steps:

• In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is tender, about 10 minutes. Remove from heat and stir in bacon, mustard, and parsley.

BACON WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

BACON-WRAPPED ASPARAGUS

Steps:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.
• **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.

ASPARAGUS WITH BACON SABAYON

Steps:

• Cook 4 chopped bacon strips until crisp. Drain on paper towels, reserving the drippings. Combine 4 egg yolks, 3 tablespoons water, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and a pinch of cayenne in a heatproof bowl set over simmering water; whisk until thick, 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings, and salt to taste. Serve over steamed asparagus and top with chives and the bacon.

FUN-DU: SMOKED GOUDA FONDUE WITH BACON AND ALMONDS

Steps:

• Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.
• Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias.
• While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

ASPARAGUS WITH BACON

Steps:

• (Optional) cook an additional 8 slices of bacon to wrap around asparagus into bundles (2 slices each bundle).
• Cook bacon until nice and crispy; remove to paper towels to drain. (If wrapping into bundles, cook 8 slices of bacon so that bacon is cooked, but NOT crispy. Crispy bacon is very difficult to wrap around the asparagus if it is too crispy).
• Steam the asparagus for 4 - 6 minutes.
• Remove some of the bacon grease from the pan, leaving two to three tablespoons. In a large fry pan or Wok, add onion, butter, bacon grease and cook onion until soft. Add asparagus to the pan and sauté over medium to low heat for about 4 minutes, turning asparagus every 15 seconds.
• Put in a bowl and toss with the mustard and vinegar. Add salt and pepper, to taste.
• (Optional) Split Asparagus into 4 bundles and wrap with 2 slices of bacon.

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

Steps:

• Heat oven to 500°.
• Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
• Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
• To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
• Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
• Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

ASPARAGUS WRAPPED IN BACON

Steps:

• Cut 1/2 inch to 1 inch off the end of the asparagus.
• The asparagus should be at least 4 to 5 inches long.
• Toss the asparagus with olive oil- just enough to lightly coat and add a touch of salt and pepper (optional).
• Separate into bundles (approx. 4 to each bundle) and starting at bottom of asparagus bundle, wrap with 1 slice of uncooked bacon.
• Repeat with the rest.
• Place on broiling pan and bake at 500 degrees for 5 minutes, turn them over and bake another 5 minutes.
• Reduce oven to 350 degrees and bake for 15- 20 minutes.

ASPARAGUS AND BACON FONDUE

Steps:

• In a fondue pot, melt the butter.
• Add the flour, mix thoroughly and cook while stirring for 90 seconds.
• Gently stir in the two cups of milk.
• Heat, while stirring, until mixture becomes thick.
• Stir in the bacon and the asparagus.
• Season with salt and black pepper.
• Serve with diced bread.