- 3 slices bacon, cut into 1-inch pieces
- 2 bunches (2 pounds) asparagus, trimmed and cut into 1-inch pieces
- 1 jar (6-ounces) sliced mushrooms*
- Coarse salt and seasoned pepper
- ¼ cup water
- 2 teaspoons Dijon mustard
- 1 teaspoon dried parsley or 3 tablespoon fresh, chopped
INSTRUCTIONS:
- In a large skillet, cook bacon over medium heat, stirring occasionally, until browned.
- Transfer to paper towel to drain, remove all but a teaspoon of bacon grease.
- Add asparagus, mushrooms and water to skillet and season with salt and pepper.
- Cook until asparagus is tender, about 10 minutes. Do not overcook.
- Remove from heat and stir in bacon, mustard and parsley.
- Serve
Source: Pam's Midwest Kitchen Korner
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