Saturday, March 22, 2014

Asparagus, Bacon & Potato Bake

Yum

Did I say I love Asparagus?  They are my favorite Spring vegetable and one of my "non guility" pleasures.  I eat them steamed, roasted, baked, in salads and more.  They are delicious and chock-full of good for you vitamins and minerals.  

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. Read more here

This Asparagus, Potato and Bacon Bake is easy to do and great for a Sunday Brunch!

Ingredients
2 small/medium potatoes, thinly sliced
1 large onion, thinly sliced
2 tbls. butter
1 tsp. seasoned salt
1 tsp. course-ground black pepper
8 strips of bacon, cooked crisp
20 spears fresh Asparagus, ends cut and discarded
2 cups shredded cheddar cheese
8 eggs
4 oz. cream cheese


Method
Preheat oven to 375.  Melt butter in large fry pan over medium heat; add potatoes, sliced onion, seasoned salt and pepper. Cook/fry until potatoes are mostly done and onion is caramelized.  

Remove from heat and place in a 9 x 9-inch baking dish sprayed with cooking spray (or oiled with olive oil).  Cut up potatoes and onions into bite-sized pieces with fork and knife.  

Layer fresh Asparagus over top of potatoes and onions, alternating every 3 or 4 spears in the opposite direction (some with the tips facing left, others with them facing right).  



Top Asparagus with cooked bacon and sprinkle shredded cheddar cheese over top.  Mix eggs and cream cheese in a blender until well combined; pour evenly over potatoes, bacon, asparagus and cheese.  Bake uncovered 30-40 minutes or until eggs are set.  Let sit 5 minutes before serving.



Yield:  4-6 servings

Cook's note - Asparagus will be crisp tender when finished baking.  If you would like it cooked more, blanch it in boiling salted water for a few minutes, drain and proceed with recipe.






Enjoy,
Mary

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