Pan Roasted Asparagus with Red Onion and Bacon
4 slices bacon, cut into ¼” wide strips
1 large red onion, halved and sliced thin
2 T. OLIVE MILL Tangerine Balsamic
1 T. maple syrup
2 T. OLIVE MILL olive oil
2 lb. thick asparagus spears
Salt and pepper
Cook bacon over medium heat in skillet until crisp. Transfer to plate and discard all but 1 T. of fat from pan. Return pan to heat and add onion. Cook until onion begins to soften. Add vinegar and syrup, cook until liquids reduce. Transfer onions to bowl and cover with foil. In separate skillet heat oil over medium heat, add asparagus cook covered until bright green and still crisp, about 5 minutes. Uncover and increase to high heat, season with salt and pepper and brown on both sides. Transfer asparagus to dish and top with onion and sprinkle with bacon. Serve immediately.
