1 1/2 lb asparagus, * cut diagonally into 1 p
10 oz (2 pkg) frozen apaparagus
2 tbsp fresh parsley, snipped
2 tbsp lemon juice
1/4 tsp salt
2 slice bacon, fried and chopped
Directions
* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the
fresh asparagus. Cook as directed on package; drain.
Place steamer basket in 1/2" water in saucepan or skillet (water
should not touch the bottom of basket). Place lower stalk pieces in
basket. Cover tightly and heat to boiling; reduce heat. Steam 4
minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5
minutes longer. Toss asparagus with parsley, lemon juice and salt.
Sprinkle with bacon.
MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4
teaspoon salt in 1 1/2-quart microwable casserole. Cover tightly and
microwave on high(100% depending how powerful the microwave is) 3
minutes, less if very powerful( my microwave is an older one..in fact
20 years); stir. Cover and microwave until crisp-tender, 2 to 3
minutes longer. Let stand 1 munites; drain. Continue as directed.
Serving size 3/4 cup. Food Exchanges per serving: 1 VEGETABLE
EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed
as Saturated Fat, but we wouldn't use it anyhow would we).
Source: Betty's Crocker's New American Cooking by WHOM(1983) Brought
to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 sweet ones
Asparagus With Bacon Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the far past, at least as far back into history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times were skilled in the use of many herbs and spices, including some that we all recognise for example bay, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including parsley and basil. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on cookery, some of which still exist in private libraries. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Asparagus With Bacon recipe.
