Thursday, November 24, 2016

Warm Asparagus and Brussels Sprout Salad

3 T. apple cider vinegar
1/2 lb. bacon, sliced
1 cup onion
2 lbs. brussels sprouts
1 bunch asparagus
1 cup pomegranate arils
1/2 cup toasted pine nuts
salt & pepper, to taste

Heat up a large skillet over medium high heat. Saute bacon until crispy, 6 minutes.
While the bacon is cooking, wash asparagus and brussels sprouts. Snap off the ends of the asparagus and chop into small pieces. 
Remove bacon, leaving  grease.  Add brussel sprouts to pan to sear. After searing, remove brussel sprouts and set aside.
Stir in onions and asparagus and saute about 5 minutes (leave a little crunchy). Add salt and pepper.
Pour pine nuts  into a clean dry pan and roast on the stove top until fragrant.
Remove from heat and stir in cooked bacon, pomegranate arils and toasted pine nuts.
 Toss with apple cider vinegar and serve warm.

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