Asparagus with Bacon, Tomatoes and Spring Onions

Summary

Yield	4 Servings

4 slices

organic bacon, cut into 1/4" strips

1⁄2 cup

baby spring onions or pearl onions, peeled, cleaned and blanched for 3 minutes

1 bunch

tender spring asparagus, thick stem removed and cut into 2" pieces

1⁄4 cup

organic chicken broth

1⁄2 cup

baby grape tomatoes or one vine ripened tomato, cut into 1/2" pieces

1 tablespoon

sherry or rice wine vinegar

salt and freshly ground black pepper

In a medium sauté‚ pan, heat on medium high, cook the bacon until the fat renders out and it becomes lightly crisp.
Add in the spring onions and allow them to start to brown, about 3 minutes.
Toss in the asparagus and add the chicken broth.
When the chicken broth has reduced down to almost dry, add in the tomatoes.
Finish with the vinegar, salt and pepper.