Makes 4 servings. Difficulty
2 slices gf bacon, diced 2 cups fresh or frozen corn 10 asparagus spears, diagonally cut into 1 inch pieces 1 small onion, diced 1/4 cup vermouth 1 teaspoon freah basil, finely chopped 1/2 cup heavy cream Salt and freshly ground black pepper 1 teaspoon Italian parsley, chopped
Blanch asparagus pieces in boiling, salted water for 2 minutes or until almost tender yet still firm. Drain, and immediately plunge into ice water for 2 minutes. Drain and set aside.
In a large skillet, cook bacon over medium heat, stirring until browned and crisp. Remove bacon with a slotted spoon and pour off all but about 1 teaspoon of bacon drippings. Add corn, asparagus and onions to skillet; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add vermouth and basil and cook until alcohol completely evaporates. Add cream, season with salt and freshly ground black pepper and simmer gently until mixture thickens, about 2 minutes. Stir in parsley and bacon pieces. Garnish with Italian parsley and serve.