Asparagus with Onions, Mushrooms, and Bacon

There are two rules in my household when it comes to sides. Must be fresh. And the only way to do an elegant side is by having asparagus or green beans in it. Since I wanted a more elegant sort of Easter dinner, asparagus was on the menu.

A few weeks ago, Bryan was raving about how his dad made this sauté with asparagus, onions, and bacon. I decided to take it a step further by adding mushrooms.

That and to me, if you’re going to make a side it better be full of veggie goodness. Sure green beans, squash, asparagus, broccoli, carrots, and cauliflower taste great by themselves. But sometimes, you get bored of the same ole same ole. Hence adding a little extra. But you cant just combine any vegetables randomly and expect amazingness to occur. I wouldn’t add mushrooms and onions with carrots, squash, or cauliflower. The flavors would not compliment each other. Each vegetable should heighten the flavor other the others it is combined with.

There are rules, unspoken, unwritten. Just don’t go Iron Chef when creating these flavor profiles.


Asparagus with Onions, Mushrooms, and Bacon

2 pounds asparagus
1/2 onion, chopped
8 oz mushrooms, sliced
1 clove garlic, chopped
4 strips bacon, chopped
1 tablespoon olive oil


Heat olive oil in a skillet over medium heat.

Dump asparagus and cook for 2 minutes.

Add onions and garlic to the skillet. Mix with asparagus.

Once the onions start to get a bit limp add the bacon. Move the sauté to one side and cook the bacon. Once the bacon starts to shrivel up, break it up into small pieces using a spatula and a fork.

Mix bacon into sauté.

Add mushrooms, and mix into sauté until well combined. When mushrooms have browned and become tender remove from heat.

Makes 6. Calories: 69, Carbohydrates: 7 gram, Sugar: 2 grams, Fiber: 2 grams, Protein: 4 grams.

I absolutely love this sauté. Everything compliments each other perfectly. Also helps that it’s low calories, low carb, and hardly any sugar.

So good. And it’s more posh. It’s a great side for chicken, beef, pork, or fish.

Hell, it would look absolutely gorgeous if you plated using the sauté at the bottom and put a slice of the entrée on top. Great for dinner parties. I’m weird like that. It’s all about plating. Sure I know the food taste amazing. But I want the eyes to look at it and make the mind thing OH MY GOD, THIS IS GOING TO BE THE MOST AMAZING MEAL I HAVE EVER CONSUMED. That and I like the thought of food being art.

I watch too many cooking shows.

But still, need to impress someone. This side is the ticket.


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