Thursday, August 21, 2014
Asparagus, Bacon, Corn, and Sweet Potato Skillet
Tender, slightly browned sweet potatoes, salty bacon pieces, fresh corn cooked just until warm and asparagus that is tender and still just a little bit crisp are all tossed together with just a drizzle of balsamic. This was something unexpected that I pulled together for a dinner side dish a few years ago, using odds and ends from the refrigerator.
I enjoyed the sweet and salty mix of the potatoes and the bacon combined with the crunch of the fresh vegetables. This is a great mix of textures and flavors. My kids liked this so much, my oldest asked for seconds. Seconds of a vegetable side dish? That earned this dish a spot in our regular line up.
I've served these vegetables on their own as a casual lunch and as a side dish to accompany beef, chicken, or pork. I've added the leftover vegetables to a quiche, and I've tossed them onto a salad. This is one of the most versatile vegetable dishes you can imagine.
Asparagus, Bacon, Corn and Sweet Potato Skillet
Yield: 4 servings
3 slices bacon, cut into 1" pieces
1 large sweet potatoes, 2 1/2 - 3 cups, diced into 1/2" cubes
1/2 lb asparagus, trimmed and cut into 1 1/2" pieces
1 ear of corn, kernels removed
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: 1 tablespoon balsamic vinegar
In a glass bowl, microwave the sweet potato pieces for 2 minutes, stir and microwave another 2 minutes. Stir again and check tenderness. They should be fork tender, but still just a bit crisp. Cook them another minute if necessary. Set aside.
In a very large skillet, over medium high heat, cook the bacon pieces and then remove to a paper towel. Add the softened potatoes to the bacon grease left in the skillet and toss quickly to coat each piece. Season with salt an pepper and cook about 5 minutes, stirring/flipping occasionally.
Add the asparagus and stir to combine. Cook another 4-5 minutes, until the asparagus is almost softened. Add the corn, toss well to coat and cook 3-4 minutes, stirring frequently. Add the bacon back into the skillet and stir to combine. Season to taste with salt and pepper and remove from the heat. Drizzle with balsamic and stir again. Serve hot and Enjoy!
(originally posted 08/17/12 - notes updated 08/21/14)
ONE YEAR AGO TODAY: Fluffy Strawberry Banana Ice Cream
TWO YEARS AGO TODAY: Brown Butter Skillet Corn
THREE YEARS AGO TODAY: Split Pea, Potato, Ham, and Leek Soup (in the Crock-Pot)