Hi. It’s me again. I know it’s been awhile, and I know it’s sort of still cold out. So I thought maybe I should remind you (and Spring) that we’re supposed to be having a Spring dinner soiree! This is one of two side dish options for your dinner party-to-be. To help encourage Spring to show it’s good side (not the unpredictable weather patterns and muddiness but the grass and tulips and robins) I made something green. With bacon on it. It can’t hurt, right? Just trying to do my part!
If you’d like to make it without the bacon you are most certainly welcome — just use 3 tablespoons olive oil instead of two, and add just a bit more salt. But really, the bacon (and bacon grease) adds a salty, smoky flavor that cannot be beat . My husband RAVED over this and it’s a vegetable, in fact, he’s demanding that it’s the only kind of asparagus we ever eat again. And that we eat it twice a day. Which is sweet, but is definitely not going to happen. Sorry, dear!
Roasted Asparagus with Bacon
{Modified from AllRecipes}
1 bunch asparagus spears (about 1 pound), trimmed
3 slices smoked, uncured bacon (I used Oscar Mayer)
2 tablespoons olive oil
1 tablespoon bacon grease (reserve from bacon after cooking)
2 tablespoons grated Parmesan-Romano cheese
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon sea salt
1 tablespoon lemon juice (or juice from 1/2 a lemon)
1. Preheat your oven to 425 degrees F.
2. Using kitchen shears, cut 3 slices of bacon into 1/4 inch strips vertically to make small pieces. Fry in a small saute pan over medium heat until partially cooked — about 5 to 6 minutes. Remove bacon pieces onto a plate that’s been covered with two sheets of paper towel, reserving the bacon grease for the next step.
3. Place your trimmed asparagus in a large bowl. Top with reserved bacon grease (there should be about 1 tablespoon), 2 tablespoons olive oil, and 2 cloves chopped garlic. Toss to coat.
4. Cover a cookie sheet with tin foil and spray lightly with olive oil cooking spray. Spread your asparagus out onto the sheet in a single layer, pouring any excess oil over the top. Sprinkle with Parmesan cheese, sea salt, black pepper, and bacon pieces as evenly as possible.
5. Bake asparagus for 12 to 15 minutes depending on thickness. Once it’s tender, pull it out and squeeze the juice of half a lemon over the top. The lemon brightens up the asparagus and balances the bacon flavor. Serve immediately. Or I can imagine chopping up leftover and topping a salad! IF you have leftovers…
Stay tuned for our second side option…another delicious treat that’s sure to help usher in Spring if this doesn’t!
xo Jaime
#PrayersforBoston
5 to 9 Foodies 