Composition / ingredients
Step-by-step cooking
Step 1:
How to make green asparagus with bacon in a frying pan? Prepare all the ingredients according to the list that are specified in the recipe. Wash the asparagus and dry it with a towel to remove the remaining water.
Step 2:
Cut the stiff stems from the sprouts, as in the photo. If you have a younger and thinner asparagus, then you may not have to do this.
Step 3:
Pour water into a saucepan and bring to a boil. If desired, add a pinch of salt to boiling water, but keep in mind that bacon is salty by itself and with further cooking, asparagus may turn out to be too salty. Blanch in boiling water for about five minutes, then send to ice water.
Step 4:
Remove the cooled stems from cold water and leave to dry for a while. Wrap thin strips of bacon around them. Heat the odorless vegetable oil in a frying pan. How to determine that the oil in the frying pan has warmed up enough? To do this is quite simple, dip the edge of a wooden spatula or the tip of a wooden toothpick into the oil. If there are small bubbles around, then you can start frying.
Step 5:
For cooking, if possible, use a frying pan with a thick bottom. Fry the asparagus and bacon over moderate heat until the bacon strips are browned. Turn it over periodically so that everything is fried evenly.
Step 6:
Serve as an independent dish with fresh vegetables. Boiled or fried eggs are very well combined with asparagus in bacon.
Green asparagus (or asparagus) is very useful, it contains a huge amount of vitamins, valuable minerals, fiber, protein, calcium, iron and copper.
If possible, be sure to include asparagus in your diet, it promotes the harmonious work of the body, increases immunity and helps in the fight against harmful free radicals.
Asparagus is a natural diuretic, and therefore stimulates the kidneys and helps to get rid of edema.
Asparagus can be cooked in various ways, be sure to try.
Bon appetit!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Green asparagus - 25 kcal/100g
