Pan-Roasted Asparagus with Red Onion and Bacon
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
4 strips bacon, cut into ¼-inch-wide strips1 large red onion, halved and sliced thin2 tablespoons balsamic vinegar 1 tablespoon maple syrup 1 tablespoon olive oil 1 tablespoon unsalted butter 2 pounds thick asparagus spears (see note), ends trimmedKosher salt and ground black pepper
Before You Begin
This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.
Instructions
- Cook bacon in 12-inch skillet over medium heat until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon fat from pan.
- Return skillet to medium-high heat and add onion. Cook, stirring occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.
- Add the oil and butter to the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes.
- Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, top with onion. Adjust seasonings with salt and pepper; sprinkle with bacon. Serve immediately.
- To Serve 2-3:Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.
Time
40 minutesYield
Serves 4 to 6Ingredients
4 strips bacon, cut into ¼-inch-wide strips
1 large red onion, halved and sliced thin
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
Ingredients
4 strips bacon, cut into ¼-inch-wide strips
1 large red onion, halved and sliced thin
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
Ingredients
4 strips bacon, cut into ¼-inch-wide strips
1 large red onion, halved and sliced thin
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
Why This Recipe Works
To vary our pan-roasted asparagus recipe, we wanted to add other vegetables to the same skillet, even though the pan was already crowded. The answer was to divide and conquer. We cooked the accent vegetable first, removed it from the pan, and wiped the pan clean. The asparagus could then be cooked on its own in the now-empty pan, plated, and garnished with the other vegetables, giving us a variety of asparagus side dish recipes to enjoy.
Before You Begin
This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.
Instructions
- Cook bacon in 12-inch skillet over medium heat until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon fat from pan.
- Return skillet to medium-high heat and add onion. Cook, stirring occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.
- Add the oil and butter to the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes.
- Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, top with onion. Adjust seasonings with salt and pepper; sprinkle with bacon. Serve immediately.
- To Serve 2-3:Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.
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