Asparagus with Bacon, Tomatoes and Spring Onions

May 9, 2010 / By Foodland

Asparagus with Bacon, Tomatoes and Spring Onions

Celebrate asparagus season with this fresh dish
Course Side Dish
Cuisine Vegetables
Servings 4 Servings


  • 4 slices organic bacon, cut into 1/4" strips
  • 0.5 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
  • 0.25 cup organic chicken broth
  • 0.5 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


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