Asparagus Parmesan {Vegetarian, Whole Food}

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As all you regular readers will know, I completely fell in love with a thrift-store set of cookbooks I bought on Easter for $4.95 for a 5 volume set! The vegetable volume of Favorite Recipes of America is (of course) my absolute favorite. It is incredible to look in my crisper at a vegetable I need to use up and be able to flip through an entire chapter of recipes using that very veggie. The first such experiment produced the delectable Broccoli Parmesan , which, even though I’ve always been a HUGE fan of eggplant Parmesan, I liked EVEN MORE than the traditional eggplant parm. This week, I received an absolutely beautiful pound of fresh asparagus in my CSA box.

The stalks were nice and thin and tender and I absolutely could not wait to make something delicious with them. So, I pulled out my trusty new-to-me cookbook (it’s actually from the 1960s) and began flipping through the asparagus chapter. About 3/4 of the way through my delighted little eyes fell upon a recipe for Asparagus Parmesan and I may have actually squealed out loud. Now, if I hadn’t made that awesome broccoli parm recently, I might’ve poo-pooed the tomato sauce-aspargus pairing. I usually like my asparagus grilled with a balsamic vinaigrette, after all. But, it was so successful with myself and Mr. Meaty husband that I knew there was a great chance this would be a hit, too.

And that’s when I began to doubt my choice. Would this parm live up to the broccoli parm? Is it too soon to make another parm dish? Am I getting stuck in a culinary rut? I’m so incredibly glad that I quashed those annoying little doubts and decided to try this dish. It is INCREDIBLE. Mr. Meaty and I actually argued a bit over the last serving. It was just that good.

 

Candy Bacon

Ingredients

  • 1 pound thick-cut bacon
  • honey granules, sprinkle until coated (maple 2-3 tablespoons per pound of bacon)

Method

Preheat oven to 375 degrees Fahrenheit.

Lay your bacon flat on a cookie sheet.

Sprinkle honey granules over one side of your bacon.

Bake at 375 degrees Fahrenheit for 20 minutes (for thin-cut check it at 15 minutes). Drain the grease into a grease keeper every 5 minutes to keep the bacon's edges from burning. If you'd rather not drain the grease, you can place an oven-safe rack on top of your cookie sheet and let the bacon drain as it bakes.

Remove your bacon from the oven and try really hard to wait a few minutes so it doesn't burn your tongue. Then enjoy. We eat it literally like candy. Pile your candy bacon up on a plate and munch away. It'll be amazing in sandwiches and in bacon dips as well I'm sure. That is, if it ever survives the day to make it into anything other than delicious sticks of munchable candy bacon. :)

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The Results

Fantastic. My husband actually gave me a verbal warning not to change the recipe AT ALL the next time we make this, saying it was perfect as is. The absolute only thing I would change the next time I make this is to cut the asparagus into 2-inch pieces. I went for the pretty factor and kept the stalks whole, but it’d be easier to eat cut into pieces.

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This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.

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Comments

  1. Cynthia Landrie says

    We joined a CSA for the first time this year. I have been on the search for asparagus recipes and this one looks like one I will try. I love the CSA, it makes us try new veggies and remember some of our old favorites. Plus it is so healthy! Thanks for the recipe.

    • says

      I'm so glad you like it. Let me know how it goes if you give it a try. It's definitely one of our new favorites. And we just joined our CSA last year. Now I don't know how I ever got along without it!

  2. says

    I never thought of making asparagus parmesan, but what a wonderful idea! I adore asparagus (I may have told you that before!) and this recipe is something my family and I would really enjoy. I think I would leave out the hot sauce too – your recipe looks and sounds delicious just as it is.

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