Green Beans with Pepper Bacon and Grilled Asparagus

Green Beans:

Here is a green been recipe that I have tried several times with very good results.

In a large skillet, fry up 5 slices of bacon (I used black pepper bacon this time) to a crispy, but not burned state. Thinly slice a medium onion and cook it in the bacon grease until it becomes translucent. In another skillet that you can cover, transfer the onions and 2 T of the bacon grease.


3/4 to 1 cup chicken broth

2 t dark brown sugar

1 lb. green beans (snap off the ends)

salt and pepper to taste (we love sea salt on these)

Bring the broth, sugar and onions to a boil and add the beans. Cover, lower the heat, and simmer gently (stirring occasionally) until the beans are tender and the liquid is reduced…about 20 minutes.

When you have the correct tenderness remove from the skillet and coat with 2 T red wine vinegar, some additional salt and pepper, and sprinkle with the bacon bits.


Grilled Asparagus:

Here is a recipe I can almost taste just by thinking about it…and it is so simple!

Buy a bunch of asparagus and cut of the woody ends about 3/4″. Place the asparagus in a baking dish and cover liberally with olive oil, minced garlic and Kosher salt. Toss. (Hands work best.) Make sure that all pieces are coated with the three ingredients.

Using a grill basket, load the asparagus and place the grill basket directly over the fire. The trick here is to get the larger ends over the hot end of the fire and small ends over the less intense heat. Turn every 3 to 4 minutes until done (about 25 minutes.)

Tip: If you are really busy, leave the asparagus in the baking dish and pop in a preheated oven at 325* for about the same amount of time…flipping them occasionally.

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