Home

Tuesday Recipe: Bacon & Caramelized-Onion Asparagus

 Print E-mail
Written by April Yorke   
Monday, 11 May 2009 19:00

Remember last Tuesday when I told you that I served asparagus with my chicken? Aside from cooking the asparagus in the microwave, which I found a little odd, this recipe is simple and tasty. We're always fans of asparagus 'round mine.

What You Need!

3 slices OSCAR MAYER Center Cut Bacon
1-1/2 lb. fresh asparagus spears, trimmed
1 Tbsp. water
1/2 cup chopped onions
1/2 cup KRAFT Light Ranch Dressing

Make It!

COOK bacon in nonstick skillet 3 to 5 min. or until crisp, turning frequently. Drain bacon on paper towels. Discard drippings from skillet. (Do not wash skillet.)

PLACE asparagus in microwaveable casserole or 10x4-inch dish. Add water. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender. Meanwhile, add onions to skillet; cook and stir 5 min. or until tender. Stir in dressing.

DRAIN asparagus; top with sauce and crumbled bacon.

Recipe notes: 

  • Five minutes does not a caramelized-onion make. A sautéed onion, yes; caramelized, no.  
  • Top trick for trimming asparagus: just break it. The fresh, edible portion will naturally snap off from the woody bit at the bottom. 
Comments (0)Add Comment
feedSubscribe to this comment's feed
Write comment
 
 
smaller | bigger
 

security image
Write the displayed characters

busy
 

April Yorke is a (Cult)ure Magazine contributor since Wednesday, 07 January 2009.

Other articles by this writer

© 2009 - 2013 Culture Magazine. Design by Web Design Ottawa