¼freshly ground black pepperdivided, adjust to taste
1large red onionhalved and sliced thin
1-2tablespoonsbalsamic reduction or balsamic glaze
Instructions
In a large skillet, over medium-high heat, cook the bacon and transfer to a paper towel-lined plate. Drain the grease from the skillet, reserving the extra and leaving about 1 tablespoon in the pan.
Add butter to the remaining grease in a large skillet over medium-high heat. When the butter has melted, add half of the asparagus to the skillet with tips pointed in one direction, and add the remaining spears with tips pointed in opposite direction. Toss the spears in the buttery oils. Cover and cook until asparagus is bright green and still crisp, about 4-5 minutes.
Uncover and season asparagus with salt and pepper. Cook until spears are crisp-tender and browned on one side, about 2 minutes longer. Use tongs to move spears from the center of the pan to the edge of the pan as needed.
Transfer the asparagus from the pan to a plate and return the skillet to medium-high heat. Add 1 tablespoon of the reserved bacon grease to the pan and add the onion. Season to taste with salt and pepper.
Cook, stirring occasionally until edges darken and the onion begins to soften, about 3 minutes. Transfer the onion to the plate with the asparagus. Sprinkle with crumbled bacon and drizzle with balsamic glaze. Serve warm.