Amazing Asparagus.
Bacon fat, lemon and orange zest turn tender asparagus into a one-skillet side that actually tastes like something
Bacon fat, lemon and orange zest turn tender asparagus into a one-skillet side that actually tastes like something
Ingredients
Ingredients
- FOR THE ASPARAGUS:
- 4 ounces bacon, cut into very small pieces
- 1 Tablespoon butter
- 1 pound asparagus, hard ends trimmed, sliced on the bias into 2" slices
- 1-1/2 cup leek, tender white part only, cut into 1/4 lengthwise, then diced
- 4 cloves garlic, minced
- zest from one lemon
- 1 teaspoon of zest from orange
- 2 Tablespoons pine nuts, toasted
- 1 Tablespoon Italian parsley, chopped
Method
-
01
Gather and prep all ingredients
12 minBacon diced, asparagus trimmed and sliced, garlic minced, leeks diced, zests and parsley prepped.
-
02
Toast pine nuts in dry pan
3 minWatch closely to avoid burning.
-
03
Sauté bacon until browned
6 minRender that bacon low and slow until the edges are crispy and the fat is golden—you're building the flavor base here, so don't rush it or scorch those bits.
-
04
Add butter, asparagus, and leeks, sauté 4-5 minutes
5 minCook until asparagus is tender but still has structure.
-
05
Turn off heat, add garlic, zests, pine nuts, parsley for 1-2 min
2 minResidual heat makes aromatics fragrant without burning.
From Mike's Notebook
Bias-cut asparagus pieces cook faster and catch more bacon fat than straight cuts.
Kill the heat before garlic hits the pan — residual warmth perfumes it without bitterness.
Toast pine nuts first, separate pan — they'll burn if left in the skillet while you cook everything else.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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