Asparagus with Bacon, Green Onions and Seeds

Name: Asparagus with Bacon, Green Onions and Seeds
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 200g asparagus (weighed after removing woody parts); 1 thick slice of bacon (or pancetta; about 50g); 1 bunch green onions (5-6 stalks); 1 tablespoon sunflower seeds; 1 tablespoon pumpkin seeds; 1 clove of garlic; 2 sprigs parsley; grated zest from 1/8 lemon; 1 heaping teaspoon butter; salt, black pepper

April 13, 2016

Appetizers Quick Recipes Simple Recipes Vegetables

Recipe: Asparagus with Bacon, Green Onions and Seeds

Inspired by the market in Zagreb, I prepared this simple recipe with asparagus brought from there. The lemon and pumpkin seeds are also from Zagreb. I'm still cooking from what I brought back, the greens wilt quickly and I don't want to waste them. Last night I also made blitva (I used swiss chard, a type of beet leaves), because this asparagus portion split between two was quite small even for dinner. What I recommend you don't skip from the recipe, as I think they're essential for flavor, are the garlic and lemon zest.

Ingredients

200g asparagus (weighed after removing woody parts)
1 thick slice of bacon (or pancetta; about 50g)
1 bunch green onions (5-6 stalks)
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 clove of garlic
2 sprigs parsley
grated zest from 1/8 lemon
1 heaping teaspoon butter
salt, black pepper

Servings: 1-2

How to prepare asparagus with bacon, green onions and seeds

Clean the asparagus by removing the woody parts from the stem ends and cut into segments of about 3 cm, leaving the tips whole. Clean the green onions and cut them into segments equal to the asparagus. Finely chop the parsley. Cut the bacon into cubes.
Heat a slightly wider pan (you can use a wok) and add the seeds. Toast over medium-low heat until they start to lightly brown (the pumpkin seeds will start to pop and then you know you can remove them from the pan). Remove from the pan.
Add the bacon and fry over low heat until golden. If it's not fatty and you see it doesn't release fat in the pan, you can help it with 1/2 tablespoon of oil. When crispy, remove from the pan over the seeds, trying not to take the fat left behind.
Add the asparagus segments and green onions and sprinkle with a little salt. Sauté over medium-high heat, stirring frequently, for 5 minutes. The onion will soften and sweeten during this time, and the asparagus will be done al dente.
Remove the pan from heat and immediately add the seeds and bacon back to the pan. Crush the garlic clove, grate the lemon zest over it and sprinkle the parsley. Stir for 1 minute until you smell an irresistible aroma coming from the pan.
Add the butter and stir until melted. Adjust the salt and grind black pepper.