Ingredients
-
1
-
2 - 3
-
6
-
1
-
2
-
-
1/4
-
-
-
-
-
-
-
-
Directions
Asparagus-Mushroom-Leek Saut, We have made this in the past with green beans but my daughter doesn’t like squeeky foods so we substitued asparagus The flavor combinations make a great side dish and a nice alternative way to cook asparagus , I have to admit, I had never cooked anything with leeks in it and was afraid this might not fit our taste buds I was pleasantly surprised! This is so good! The directions were easy to follow and we didn’t change a thing
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Steps
|
1
Done
|
Saut Bacon. Set Aside. |
|
2
Done
|
Reserve 1 Tablespoon Bacon Fat. |
|
3
Done
|
Add Olive Oil (optional). |
|
4
Done
|
Clean, Stem and Slice Mushrooms. |
|
5
Done
|
Clean Leeks, Slice Into Small Slices, Separating the Rings. Discard the Dark Green End. |
|
6
Done
|
Saut Mushrooms and Leeks in Bacon Fat/Olive Oil Until Mushrooms Are Slightly Done. Don't Overcook. |
|
7
Done
|
Cut Asparagus Into Bite Size Pieces, Discarding the Tough Ends. |
|
8
Done
|
Blanch Asparagus in Hot Boiling Water Until Slightly Crunchy. Dont Overcook. |
|
9
Done
|
Combine Asparagus, Bacon, Mushrooms and Leeks in Fry Pan. |
|
10
Done
|
Add Salt/Pepper. Sprinkle With Parmesan Cheese. Serve Warm. Enjoy. |
