I begin by cutting the stems off of the brussels sprouts – you can do this, or skip this step.
Add sprouts to a food processor and pulse until sprouts are tiny shreds. Do it manually so you can control the size of the shreds. You want some larger pieces and you don’t want them to be crumbs!
Melt butter in a large skillet over medium heat. Add garlic and shredded sprouts, sprinkle with salt and pepper, and saute for about 5-7 minutes, or until sprouts are browning. Add vinegar while stirring and make sure sprouts are all coated. Saute for another 1-2 minutes. Remove and plate.
Top with crumbled bacon and a small sprinkling of asiago cheese. Devour!