A few people have requested this recipe. Our Thanksgiving was this past weekend, and we had 3 family get-togethers, and while none of them were at our house, we did bring a bit of food. My favorite is roasted veggies, but I can’t seem to get asparagus roasted properly. It’s always undercooked or burnt to a crisp, so I just started sauteing it. You can add whatever goodies you want, or I imagine that fresh green beans would be even better than asparagus.
2 bunches of asparagus, cut in half and woody ends removed
1 red bell pepper, remove seeds & membrane, cut into thin slices about 1.5″ long
1/2 cup pine nuts, toasted
1/2 cup bacon, diced
1/4 cup roasted garlic, chopped
1 cup chicken broth
salt & pepper to taste
Now I used some of the grease off the bacon for this this time, and it was fantastic, but a good quality olive oil works great too. Heat your oil in a dutch oven or large sauce pan, making sure the bottom gets coated, add red peppers and saute over medium-high heat until they start to blacken a little, then remove to a bowl. In a small skillet, toast pine nuts over medium heat, shaking to make sure that they get toasted evenly. No oil needed. If needed, add a bit more oil to your dutch oven and toss in the asparagus. Saute for a minute then add chicken broth. Turn the heat down and simmer, covered, until the broth reduces to about half. Remove cover and continue simmering until broth is nearly gone. Add everything else, stir, remove from heat. Eat right away before it gets mushy.
No pictures because we ate it all. Sorry. But it’s pretty too.
2nd option for asparagus, saute in olive oil, toast pine nuts. In a separate, small saucepan, combine 1/4C honey and 2tbsp balsamic vinegar, heat until bubbly and pour over asparagus. Top with pine nuts. Ditto eating before it gets mushy.