Here is a nice asparagus dish that would probably taste good cold, lukewarm, or hot. You can leave the asparagus stalks long, or cut into bite-size pieces.

1 1/2 pounds asparagus, trimmed
2 tablespoons olive oil
Salt & pepper
6 Bacon strips, diced
1/2 onion, chopped fine
2 tablespoons cider or red wine vinegar
(1 teaspoon sesame seeds)


Place the asparagus in a 15 by 10 by 1 inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 400 degrees for 10 - 15 minutes or until lightly browned.

In a small skillet over medium heat cook the bacon until crisp and remove to paper paper towels. Drain, reserving 2 tablespoons drippings. Saute the onion in the drippings until tender and remove from heat. Stir in vinegar, bacon, and more salt and pepper as desired.

Put the asparagus in a large shallow serving bowl and top with the warm dressing. Toss gently to coat. Sprinkle with sesame seeds if desired.

My father's family liked creamed asparagus, which was cooked asparagus seasoned with butter and heated with some half-and-half or cream before serving in little sauce dishes that restaurants call 'monkey dishes.'