My husband teased me when he saw this plate of Asparagus with Bacon because usually, bacon is only a sprinkle. This time around, the bacon is overwhelming. I guess I went overboard when I started chopping the bacon.
INGREDIENTS :
asparagus
a few pieces of bacon, chopped in small pieces
1 tomato, sliced
2 sprigs of scallions, chopped finely
1/4 cup of water
sprinkle of garlic powder
sprinkle of salt and pepper
Brown the bacon on a non-stick pan. Set aside when done.
Discard most of the bacon grease. Saute the scallions and onions. Add the fresh asparagus. Season with salt, pepper, and garlic powder. Stir then add the water. …read more

May is asparagus season in the Midwest and few things beat the delicate taste of these green spears. Fresh from the garden or purchased from your local farmer’s market, asparagus is good eaten raw, with dip, in pastas or salads, or as a side dish. Below is one of my favorite ways to prepare asparqagus–Asparagus Vinaigrette:

Asparagus Vinaigrette
1 lb asparagus
1/4 c. of your favorite vinegar (I generally use Balsamic)
1 Tbsp. brown or Dijon mustard
3/4 c. extra virgin olive oil
1 tsp. chopped fresh herbs (thyme, margoram, chives, parsley)
Place one inch of water in a large skillet. Bring to a boil and place …read more

The difference between store-bought and fresh-from-the-garden asparagus is as dramatic as that difference in tomatoes. Yet, many few gardeners attempt to grow asparagus. That’s a shame. Once established, asparagus plants are easy to maintain and return bigger and better each year. Here is a little about growing asparagus:

* Asparagus plants thrive in growing zones 4-10, planted in full sun
* A plant takes about three years to produce spears large enough to eat
* If not harvested, asparagus stalks turn into feathery fern-like foliage
* Asparagus is a good source of dietary fiber, folic acid, and …read more

I was flipping through my emails and came upon this little video that was sent to me from the dLife Team. I am always one for new and diabetic friendly recipes, and the good ones are few and far between, so I though I would share this video with you. The chef, Chris Smith, the “diabetic chef, shares a great recipe for phyllo asparagus wraps with salsa dip and dishes the dirt on picking a good cheese. I should also share that I love asparagus… I will stop short of sharing why my kids are fascinated with it (it makes …read more