Pierogi Amidst Sautéed Asparagus

I found fresh pierogi in a small local market, from the local Pennsylvania Dutch community.  These were filled with cheese and potato, though I was tempted by the potato and sauerkraut filled!  Next time.

Much like ravioli, these puppies are tender when fresh, and I just sautéed them in a skillet, and served with sautéed veggies and a dash of bacon for a flavor kick.
1/4 lb bacon, diced
1 cup diced onion
1 cup diced red pepper
1 bunch asparagus

1 lb fresh pierogi (with your favorite filing)

2 Tbsp white wine vinegar

Brown the bacon in a large non-stick skillet in a dash of olive oil. Cook until just crisp-tender. Remove with a slotted spoon to a paper towel.

While the bacon is cooking, cut 1 to 1-1/2 inch off the base of the asparagus and discard. Then cut the stalks into 1-1/2-inch pieces until you have tips that are at least 2-inches long. Keep the stalks together in a bowl, separate from the tips in their own bowl.

Sauté the onion and pepper over medium heat in a dash of olive oil in a non-stick skillet.

Cook for about 5 minutes, just until beginning to soften and brown. Add the asparagus stalks and then salt and pepper to taste.

Continue cooking until the stalks are only just crips tender - about 4-5 minutes. Test a stalk, and remember that they will continue to cook as they sit for a while, so err on the crispy side. Remove the veggies to a glass (microwave-safe) bowl.

Add just a dash of olive oil if necessary to the skillet and add the pirogues to the skillet. 

Gently brown over medium-low heat for about 2-3 minutes, or until nicely colored. Flip and brown the other side for about 2-3 minutes as well.

Remove the pirogues to a plate, cover and keep warm. Now add the asparagus tips to the skillet and toss with the remaining oil. Add a dash of olive oil if very dry.

Cook for about 1-2 minutes, shaking the pan often. Then add the vinegar and cook for about another 1-2 minutes until the vinegar evaporates.

Now plate the dish. Reheat the asparagus stalk mixture for 30 seconds in a microwave only if necessary. Distribute the stalk mixture about 4 plates. Top each plate with 3-4 pirogues. Top the pirogues with the asparagus spears and garnish with bacon bits.

Serves 4.