This asparagus recipe will have even your kids begging for more. I generally poach or steam my asparagus, but this week I had a glut of bacon and Parmesan that needed using. Bacon and asparagus go very well together, as it does with Parmesan, and what was already a delicious vegetable is taken to new heights with a little salty pork and cheese.
Course Sides
Cuisine American
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 4servings
Calories 180kcal
Author Stephanie Stiavetti
Ingredients
1poundfresh asparagus
4slicesof baconchopped into small bits
Coarse seal saltlike fleur de see
1/4poundsgrated Parmesan cheese
Instructions
Gently wash asparagus and cut off the hard part at the end – you’ll find it easily if you bend the stalk end to end and see where it’s less flexible.
In a sauté pan large enough to accommodate the entire length of the asparagus, fry up the bacon bits over medium high heat until they release the bulk of their fat, about 5 minutes. Remove the crispy bacon from the pan and set aside. Add in asparagus and toss gently with bacon fat for the first 1 minute, then let sit for a minute at a time to gently brown the greenery on top of the bacon. Cook for about 6 minutes total. Asparagus should be crispy, not wimpy or soggy at all, and a nice shade of deep green.
Remove to plate, sprinkle gently with Parmesan cheese and cooked bacon. Serve immediately. It’s best while hot!