Little darling, it feels like years since it’s been here
Here comes the sun
Here comes the sun, and I say
It’s all right
I was never overly fond of the Bush Family, but I have certainly admired Barbara Bush for her strength and tenacity, dedication to literacy of our children, her devotion to her family and to the grace and dignity she brought to her position over the years. May she rest in peace –
Let me tell ya – we can laugh about the following little ditty… but it’s absolutely true up here in this house.
- 1/2 pound asparagus
- 1 yellow pepper, seeded
- 8 ounces bacon, cut into 1-inch pieces
- 2 pounds spiralized zucchini
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 large cloves garlic, grated
- 1 cup frozen peas, thawed
- 1/4 cup basil, very thinly sliced
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound asparagus
- 1 yellow pepper, seeded
- 8 ounces bacon, cut into 1-inch pieces
- 2 pounds spiralized zucchini
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 large cloves garlic, grated
- 1 cup frozen peas, thawed
- 1/4 cup basil, very thinly sliced
- 1/2 teaspoon freshly ground black pepper
Directions
- 1Trim woody ends from asparagus and peel bottom 2 inches if needed; slice on the bias into 1/4-inch-thick pieces, leaving tips intact. Cut pepper lengthwise into 8 pieces, then slice crosswise into 1/4-inch strips.
- 2Heat a large stainless skillet over medium. Add bacon and cook until crispy, 8 to 9 minutes. Transfer to a paper-towel-lined plate. Pour off bacon fat, then return 2 tbsp fat to skillet.
- 3Meanwhile, heat a large nonstick skillet over medium and cook zucchini and 1/4 tsp salt, covered, until crisp-tender, 5 to 6 minutes, stirring occasionally. Drain zucchini.
- 4Add yellow pepper to bacon fat; cook 1 minute. Add asparagus; cook 1 minute more. Sprinkle vegetables with flour and cook 30 seconds, stirring well.
- 5Stir in milk and garlic. Add peas and half each of the bacon and basil. Cook until sauce thickens, about 4 to 5 minutes. Remove from heat.
- 6Add zucchini, 1/4 tsp salt and the black pepper, and toss to coat. Transfer to a serving dish and sprinkle with remaining basil and bacon. Serve immediately.
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- Have a good day, all – and thank you for stopping by.
- 1Trim woody ends from asparagus and peel bottom 2 inches if needed; slice on the bias into 1/4-inch-thick pieces, leaving tips intact. Cut pepper lengthwise into 8 pieces, then slice crosswise into 1/4-inch strips.
- 2Heat a large stainless skillet over medium. Add bacon and cook until crispy, 8 to 9 minutes. Transfer to a paper-towel-lined plate. Pour off bacon fat, then return 2 tbsp fat to skillet.
- 3Meanwhile, heat a large nonstick skillet over medium and cook zucchini and 1/4 tsp salt, covered, until crisp-tender, 5 to 6 minutes, stirring occasionally. Drain zucchini.
- 4Add yellow pepper to bacon fat; cook 1 minute. Add asparagus; cook 1 minute more. Sprinkle vegetables with flour and cook 30 seconds, stirring well.
- 5Stir in milk and garlic. Add peas and half each of the bacon and basil. Cook until sauce thickens, about 4 to 5 minutes. Remove from heat.
- 6Add zucchini, 1/4 tsp salt and the black pepper, and toss to coat. Transfer to a serving dish and sprinkle with remaining basil and bacon. Serve immediately.
- Have a good day, all – and thank you for stopping by.





























