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Ingredients
- 2 slice(s) uncooked reduced fat bacon, cut into small pieces
- 1 pound(s) uncooked asparagus, trimmed, cut into bite-size pieces
- 1 medium uncooked shallot(s), sliced
- 1/4 tsp kosher salt, or sea salt
- 1/8 tsp black pepper, freshly ground (or more to taste)
- 1 1/2 tsp white wine vinegar
Details
Servings 2
Adapted from keyingredient.com
Preparation
Step 1
Directions
Cook bacon in a large nonstick skillet until crisp, about 5 minutes. Remove from skillet with a slotted spoon to paper towels to drain; remove all but 1 teaspoon bacon fat from skillet.
Add asparagus and shallot to skillet; cook over medium heat, stirring frequently, until shallots are golden and asparagus are crisp-tender, about 7 minutes.
Return bacon to skillet; toss over medium-high heat to warm through. Remove from heat; stir in vinegar. Yields about 2/3 cup per serving.
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