ASPARAGUS WITH BACON AND PINE NUTS

1 to 1 1/2 pounds asparagus spears, tough ends trimmed off
1/4 pound bacon, chopped
1 tablespoon olive oil (optional)
2 tablespoons pine nuts
2 tablespoons minced shallots
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

In a 10- to 12-inch frying pan on high heat, bring 1 inch water to boiling. Lay asparagus in water. Cook, uncovered, until spears are tender when pierced, 4 to 6 minutes; drain. Remove asparagus and set aside. (If made ahead, immerse in ice water to cool; drain and let stand up to 4 hours.)

In the frying pan on medium heat; stir bacon often until nearly crisp. Discard all but 1 tablespoon fat; or discard all the fat and add olive oil.

Add pine nuts, shallots, pepper, and nutmeg. Stir often on medium heat until nuts are golden, about 3 minutes. With a slotted spoon, remove mixture from pan and set aside.

Turn heat to high; add asparagus and shake frequently until hot, about 1 minute.

Pour asparagus onto a platter and top with bacon mixture.

Servings: 4-6
From: Carmela M. Meely, Walnut Creek, California
Source: Sunset Magazine, 1980s