Everything is better with bacon, right?? I’ve never liked brussel sprouts until I tried this out. Now it’s a weekly side dish and even the kid loves it! Tastes best when cooked in a well seasoned cast iron skillet. Even looks pretty in a dish.
Servings: 8Prep Time: 15 Cook Time: 15
1 lb Brussel Sprouts. Cleaned and halved
1 lb Asparagus, cleaned and cut into 1″ pieces
1/4 lb bacon, cut into small pieces
1/2 medium red onion. Diced
The servings below are just a suggestion. I usually end up making this the majority of my meal!
Bring a pot of salted water to a boil. Clean Aparagus and Brussel Sprouts. Cut the brussel sprouts in half and the asparagus into 1″ pieces. Blanch the sprouts and asparagus in the boiling water for 2-3 minutes. Remove immediately and place in an ice water bath to stop the cooking.
Cut up the bacon and cook it in the skillet until almost done. Add the red onion and cook for a few minutes. Just enough to blend the flavors but not enough to turn your onions mushy.
Remove the bacon and onions and set aside. Using the same skillet, remove all but a tablespoon of the bacon fat. Add a tablespoon of olive oil. Saute the brussel sprouts and asparagus until the brussel sprouts for 2 minutes. Throw the bacon and onions back into the pan, cook for another 2 minutes and add salt or pepper to taste.
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