I was not able to get out hunting today but I was still able to enjoy the weekend's spoils. I was in the mood for something different and looked into the fridge to see what we had. I saw two other things that sounded good, asparagus and bacon and a plan was hatched.Borrowing on what KawRyan had made on our camp out in Oklahoma, I started out by cooking 3 slices of bacon in the pan over medium until cooked to be crispy rather than chewy. I next cleaned and cut the asparagus unto manageable bits and cut the morels in half. I didn't wash or clean them. Some did have some of them little varmints on them but I just figured it was extra protein.
Once sliced and ready to go, I sauted the morels and asparagus in the bacon grease in the pan. After about 5 to 7 minutes, I added a good dash of cognac (but you could use any alcohol, I think KawRyan used Wild Turkey). I quickly set the cognac on fire and flombeed them for about ten seconds or until the alcohol burned off. Finish with a little pepper and top with the crumbled up bacon. Oh man, what good eating.
Awesome! That's funny to see this entry today. We've been picking asparagus out of our patch and cooked up a bunch of it along with the weekend morels and a pound of bacon and have been eating on those leftovers for two days now along with some cornbread and other tasties. Good stuff.
ReplyDelete~ MK