Asparagus With Bacon And Crumbs
|Butter||1 1⁄2 Tablespoon|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Asparagus||1 1⁄2 Pound|
|Cooking oil||3 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
Fry bacon until crisp in small skillet.
Remove from pan, drain on paper towelling and crumble.
Drain bacon fat from pan then return 1 1/2 tbsp. fat along with 1 1/2 tbsp. butter.
Add bread crumbs and cook gently, stirring, until well browned.
Return bacon bits to pan and keep warm while cooking asparagus.
Break off asparagus stalks as far down as they snap easily and discard bottoms.
Cut stalks into 1/2-jnch pieces on the diagonal, keeping the tips separate from the lower stalks.
Heat oil and water in large heavy skillet.
Add 3/4 tsp. salt and pieces of lower stalks of asparagus.
Cover tightly and cook over high heat 3 minutes.
Add asparagus tips, cover again and continue cooking over high heat until all asparagus is tender.
(Liquid should all be cooked away. If pan appears to be going dry, add another tablespoon of water when adding tips.)
Sprinkle asparagus lightly with salt and pepper.
Add the crumb mixture.
Toss lightly with a fork and serve immediately.