– “3 words, 8 letters. Say it and I’m yours!” – “I got food!”
Every year I can’t wait for the asparagus season to start. Then it does and once I see them on the counters every day, the desire fades to cook everything with asparagus for breakfast lunch and dinner. Not because I start liking it less, but because I run out of ideas what else to make. And yet, remembering the golden “rule” if rules can be applied in food – the less ingredients, the better and more satisfactory.
So this year we really indulged. Mostly – pan fried with a bit of butter, drizzled with fresh squeezed lemon juice or pan fried in butter with some garlic, sprinkled with grated parmigiano.
And yet you should have seen the smirk on my fiancee’s face when he dug his teeth into asparagus, pan fried wrapped in bacon. And that is all you need – absolutely nothing else!
Whatever you do with this gorgeous vegetable, make sure to prep it right – the rest will turn out perfect no matter what. The best way to test whether you bought the good ones, is to make sure they are fresh enough – it has to be crunchy, must pop and break – if it doesn’t, it’s been sitting on the shelf too long. To remove woody ends gently bend the end of each asparagus spear until it snaps. It’s ready to be cooked!
Wrap each step in a piece of bacon and fry on the pan until all sides brown and turn crisp. This is it. Serve and enjoy.