I’ve always steamed my fresh asparagus, but tonight I decided to try and saute it. I’m glad I did! It was marvelous done this way! I wanted to add the smoky taste of bacon and also the sweet edge of caramelized onion and the flavors were simple fantastic together. Each enhanced the other! This side dish is suitable for all phases of Atkins and Paleo-Primal diners as well.
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1 bunch of fresh asparagus (mine had 20 stalks in it)
2 oz. yellow onion, sliced
4 slices low-sodium bacon, sliced
Dash each salt and black pepper
DIRECTIONS: Break the bottom ½” or so off the asparagus stems off. Cut in 2″ long pieces, separating out the tips for shorter cooking time. Brown the bacon in a non-stick skillet. Remove and drain bacon bits on paper toweling. Add the onion and saute in the bacon grease until it begins to brown and caramelize. Add the 2″ stem pieces (holding out the tip pieces for now). Saute for 2-3 minutes or until stems are tender crisp. Add the tip pieces and saute just until the tips are tender crisp as well. Pour all into a serving dish and top with the browned bacon. You can add the bacon to the skillet and toss before plating if you prefer. I served this alongside some tender oven-roasted grass-fed beef brisket and a lovely tomato-olive salad.
NUTRITIONAL INFO: Makes 4 servings, each contains:
7.1 g fat
4.98 g carbs, 2.22 g fiber, 2.76 NET CARBS
4.8 g protein
258 mg potassium
133 mg sodium