Asparagus With Bacon & Pine Nuts
|Asparagus||1 1⁄2 Pound, tough ends trimmed off|
|Bacon||1⁄4 Pound, chopped|
|Olive oil||1 Tablespoon|
|Pine nuts||2 Tablespoon|
|Minced shallots||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
In a 10- to 12-inch frying pan on high heat, bring 1 inch water to boiling.
Lay asparagus in water.
Cook, uncovered, until spears are tender when pierced, 4 to 6 minutes; drain.
Remove asparagus and set aside.
In the frying pan on medium heat, stir bacon often until nearly crisp.
Discard all but 1 tablespoon fat; or discard all the fat and add olive oil.
Add pine nuts, shallots, pepper, and nutmeg.
Stir often on medium heat until nuts are golden, about 3 minutes.
With a slotted spoon, remove mixture from pan and set aside.
Turn heat to high; add asparagus and shake until hot, about 1 minute.
Pour asparagus onto a platter and top with bacon mixture.