slot bet 100 Asparagus, Bacon and Spinach – Eric Theiss

Asparagus, Bacon and Spinach

Asparagus, Bacon and Spinach

    SERVES 4
2 tbsp. olive oil
1⁄2 lb. bacon, diced
1 lb. asparagus, cut into thirds
1 tsp. ginger, fresh, peeled and minced
2 cloves garlic, peeled and minced
4 cups baby spinach, fresh
1⁄2 tsp. sea salt
1 tbsp. lemon zest


  1. Place the Copper Chef on medium heat. Cook the bacon until crispy. Remove the bacon and drain the oil.
  2. Add the olive oil to the Copper Chef. Sear the asparagus until tender. Remove and set aside.
  3. Add the ginger and garlic to the pan. Cook for 2 or 3 minutes, careful not to burn the garlic.
  4. Add the spinach. Stir ingredients, then reduce the heat and cover with the lid. Cook until the spinach is wilted.
  5. Remove the lid. Add everything back into the Copper Chef.
  6. Season with sea salt and lemon zest. Toss and serve.

Eric’s Tip: If you like a little heat, this is great with about 1⁄4-1⁄2 tsp. red pepper flakes added at the last step.

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