Turn the breasts over and lay one folded bacon strip on top of each. Add asparagus cut in 2 inch long pieces and add to the onion and bacon. Ingredients cup butter 2 tablespoons olive oil 1 teaspoon coarse salt teaspoon ground black pepper 3 cloves garlic minced 1 pound fresh asparagus spears trimmed. Add asparagus to skillet and season with salt and pepper. Slice onions into 2 inch long slices and add to the bacon and bacon grease.
Step 3 cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Directions step 1 cook and stir bacon in a skillet over medium heat until crisp about 5 minutes. Remove from the pan. Heat a large frying pan with a tight fitting lid over medium high heat. Salt and pepper to taste.
Secure ends with a toothpick. Swirl the oil in the pan to coat it. Add asparagus and parmesan to skillet and toss in oil garlic and shallots. Brown the bacon slices in the frying pan. Put the chicken breasts in round side down and pan fry for two to three minutes or until the breasts are a lovely golden brown.
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Cook garlic and shallots for five minutes or until tender but not translucent. Cook stirring until asparagus is tender about 10 minutes. With a slotted spoon transfer to paper towels to drain. Heat bacon grease in pan over medium high heat or electric skillet. Trim the asparagus by either snapping or peeling the spears.
Add the asparagus tomatoes and olives into the pan. Place 3 pieces of asparagus on each bacon and wrap the bacon around asparagus. Directions trim woody ends of asparagus. Heat a non stick frying pan and cook the bacon wrapped asparagus until bacon is crispy. Fry in a large frying pan till almost done.
Remove the small leaves along the stem. Remove the small leaves along the stem. Add the asparagus tomatoes and olives into the pan. Cook garlic and shallots for five minutes or until tender but not translucent. Heat a large at least 12in or 30cm wide non stick frying pan and add a drizzle of olive oil.
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