Showstopping Asparagus Braised in Bone Broth
Rated 4 stars by 4 users
Category
Side Dishes
Bacon, spring peas, fresh asparagus, grated parmesan cheese - this dish is so tasty you won’t believe it. But the real secret? Steaming the asparagus in bone broth to soak up the flavor.
This recipe cooks QUICKLY. So be sure to read the instructions beforehand to familiarize yourself with the steps.
Ingredients
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4 slices bacon, cooked and crumbled
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1 shallot, thinly sliced
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2 bunches asparagus, trimmed, stalks peeled if thick
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1 cup shelled fresh peas (from about 1 pound of pods) or frozen peas
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Finely grated pecorino or parmesan - about 1 Tbsp
Directions
Start with a medium skillet and cook the bacon, flipping to evenly cook on both sides. Set aside to cool and then cut in ½ lengthwise and then cut into small pieces horizontally.
Slice the shallot and cook IN THE BACON FAT - trust me on this - until they are starting to brown. Remove to a side dish.
Trim and wash the asparagus, peeling them if they are very thick.
Using a large skillet pan with a 2 inch lip, place the asparagus and pour the bone broth inside, bring to a boil then cover for 5 minutes. Check on them ½ way through the cooking time, piercing them with a fork. Adjust the cooking time if necessary. Do NOT overcook the asparagus or they will turn a color of green you don’t want them to. In the last minute of cooking, add the frozen or fresh peas. You want these to just cook through and release their bright green color.
Remove and place in a serving dish.
Sprinkle the bacon and the browned onions and grate fresh parmesan on top. Don’t fuss about measuring a Tbsp - just do what looks right on the plate!
Recipe Note
- It does not need to be served immediately so take that into consideration when planning your menu. It is still just as delicious at room temperature. It does not do well as leftovers however and should be eaten within 2 hours of cooking.
- This dish is toddler approved and is a great way to get kids to eat their veggies whenever asparagus is in season!
