SAUTEED ASPARAGUS WITH BELL PEPPERS, ONIONS, AND CARROTS
8 Slices of bacon, cut into small pieces, fried and drained
Asparagus, cut into 2
Red Bell Peppers, julienne
Orange or Yellow Bell Peppers, julienne
Heat olive oil in high heat. Add rock salt and freshly ground black pepper.
Add all the vegetables, cook for 5 minutes.
Prepare in a dish with bacon toppings on top.