I had bought two pounds of asparagus because I planned to make lasagne for Valentine's Day. The recipe I used for this lasagne was Jamie Oliver's Summer Vegetable Lasagne, which I had eaten just recently in Montreal, cooked by a friend of mine who is half-British and wholly a Jamie fan - not to mention an obsessively good cook.
1 pound asparagus
2 slices good bacon, cut into pieces
Rinse the asparagus and snap off the woody bottoms (the white parts) by hand. Then, cut into uniform, bite-size pieces.
Drizzle a small amount of olive oil in a large pan. Heat over medium. Add the bacon pieces, spreading them evenly over the surface of the pan.
Stir the bacon periodically, making sure every side gets a chance to brown. Once the bacon is brown all over, remove the pieces with a fork or small spoon onto a plate lined with paper-towel. Ensure that the bacon fat remains in the pan.
Add the asparagus to the pan and return to medium heat. Salt the asparagus lightly. Cook the asparagus for around 5-10 minutes, tossing periodically in the pan. The inside of the stalks should look soft and wet, and the outsides should have taken on a bit of colour.
Crunch the bacon into bits by gripping the paper towel with your fist. Sprinkle the bits in with the asparagus and stir for 30 seconds before removing from heat. Add pepper (and more salt, if needed).
Serves 2! Highly addictive!