Bacon Creole Asparagus
This dish is PERFECT for a side to a main course, or can even be eaten as just a (not very healthy) snack.
I made this dish alongside some grilled smoked sausage and mashed potatoes and it was all nearly too delicious for me to handle at one time.
So, for this dish you'll need one bunch of asparagus and at least four thick slices of bacon.
Fry the bacon on low heat, flipping only once, until the bacon is how you like it. I prefer mine a little crispier just cause I feel like bacon fat rendered more thoroughly tastes better than less rendered fat.
While the bacon is cooking, prepare the asparagus.
Rinse it under cold water and shake of excess water, and cut off the thick fibrous stalks at the very bottom of the asparagus. I usually cut around where the stalk turns whiteish or purple instead of green.
Once the bacon is done, pull it out of the pan onto a paper towel or something that will allow the grease to drip off, and drop the prepped asparagus into the bacon grease, with a small amount of salt on top.
While the asparagus is cooking, cut up the bacon into maybe 1cmx1cm squares, or strips, or really however you want to.
When the asparagus is about halfway done, season them liberally with Tony Chacheres and stir it in well.
The asparagus should be fully cooked when they are limp, but not flimsy. They will be soft, but not soggy.
Once the asparagus is done cooking, take them out of the pan, trying to drain as much grease off as possible before plating. Once they're all on the plate of your choice, top with the bacon pieces you cut up earlier and cover lightly with fresh ground pepper.
Bacon Creole Asparagus!
If you try this let me know how it works out for you!