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Bacon Onion Asparagus

This side dish gets its tang from vinegar and its crunch from toasted sesame seeds. This is a wonderful way to dress up that seasonal favorite.—Sheila Elliott, Bear, Delaware
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 pounds fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 6 bacon strips, diced
  • 1 medium onion, chopped
  • 2 tablespoons cider vinegar
  • 1 teaspoon sesame seeds, toasted

Directions

  • Place the asparagus in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake at 400° for 10-15 minutes or until lightly browned.
  • Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon and remaining salt and pepper.
  • Transfer the asparagus to a large shallow bowl; top with warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.

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Reviews

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Average Rating:
  • homemadewithlove
    Mar 14, 2020

    Love the bacon and onion mixture on this veggie. Would be good on steamed green beans too.

  • vic185053
    Mar 1, 2015

    Very tasty! Love how the onions soak up the cider vinegar

  • keijan80
    Apr 24, 2012

    No comment left

  • katlaydee3
    Apr 18, 2012

    This is delicious. I served it with the Peachy Chicken on the same page and white rice.

  • jsachse
    Mar 5, 2012

    Yum! I will make this again and again.

  • s_pants
    Mar 9, 2011

    Very tasty. Will definitely make again. Left off the sesame seeds because I ran out of time and I didn't have them toasted.

  • krystaljoy
    Mar 4, 2010

    No comment left

  • milosmom
    Jan 3, 2009

    No comment left

  • a_ard908
    Nov 26, 2008

    No comment left

  • M_Wolverine
    Apr 28, 2008

    WOW, Thanks for posting the link to the recipe, Recipe-Bot. This will be a great passing dish at cookouts this summer.   John