Asparagus with Bacon
This asparagus with bacon is cooked in a skillet with crispy bacon, lemon juice, and simple seasonings for a savory side dish with crisp-tender asparagus. It pairs especially well with roasted chicken, steak, or holiday meals.
Calories:
Ingredients
- 1 lb Asparagus
- 4 oz bacon, about 4 slices, regular cut, chopped into bite-sized pieces
- 1/2 Lemon juiced
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp Salt or more to taste
- ¼ tsp Black Pepper or more to taste
Instructions
- Rinse, dry and trim the woody ends off of the asparagus. Set aside
- Add the bacon pieces in an even layer to a wide skillet. Turn the heat to medium-low heat.
- Allow the bacon to cook for 6-8 minutes until they are lightly crisp. Stir every few minutes.
- Use a slotted spoon to remove the bacon and set aside.
- Leave 3 tbsp of the bacon grease in the pan. Turn the heat to medium-high.
- Add asparagus to the skillet in an even layer
- Cook for 4 minutes & stir occasionally. The asparagus should be bright green with some blisters.
- Add lemon juice and season with onion powder, garlic powder, salt, and pepper to taste.
- Return the cooked bacon to the pan
Notes
Trim the tough ends: Cut or snap off the woody ends before cooking so the asparagus stays tender.
Dry the asparagus well: After rinsing, pat the asparagus dry so it sautés in the bacon fat instead of steaming.
Start the bacon in a cold skillet: This helps the fat render slowly so the bacon cooks more evenly.
Cook the bacon until lightly crisp: The bacon will continue to firm up a little after you remove it from the pan, so it does not need to be fully hard before setting it aside.
Keep some bacon grease in the skillet: Leaving about 3 tablespoons in the pan gives the asparagus plenty of flavor and helps it blister.
Use a wide skillet: A large skillet helps the asparagus cook in a more even layer instead of crowding.
Cook over medium-high heat: This helps the asparagus turn bright green and get a few browned spots while staying tender-crisp.
Stir occasionally, not constantly: Letting the asparagus sit for short stretches helps it blister instead of just softening.
Add the lemon at the end: Adding the lemon juice after the asparagus cooks keeps the flavor fresh and bright.
Season after cooking: Since bacon adds salt, taste the asparagus before adding more salt at the end.
Add the bacon back just before serving: This helps the bacon stay crisp instead of softening too much in the skillet.
Choose similar-sized spears: Asparagus that is close in thickness will cook more evenly. Thin spears may need less time, while thicker ones may need a little longer.
Do not overcook: The asparagus should be bright green and tender with a little bite. If cooked too long, it can turn soft.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium heat or in the microwave just until heated through.
Dry the asparagus well: After rinsing, pat the asparagus dry so it sautés in the bacon fat instead of steaming.
Start the bacon in a cold skillet: This helps the fat render slowly so the bacon cooks more evenly.
Cook the bacon until lightly crisp: The bacon will continue to firm up a little after you remove it from the pan, so it does not need to be fully hard before setting it aside.
Keep some bacon grease in the skillet: Leaving about 3 tablespoons in the pan gives the asparagus plenty of flavor and helps it blister.
Use a wide skillet: A large skillet helps the asparagus cook in a more even layer instead of crowding.
Cook over medium-high heat: This helps the asparagus turn bright green and get a few browned spots while staying tender-crisp.
Stir occasionally, not constantly: Letting the asparagus sit for short stretches helps it blister instead of just softening.
Add the lemon at the end: Adding the lemon juice after the asparagus cooks keeps the flavor fresh and bright.
Season after cooking: Since bacon adds salt, taste the asparagus before adding more salt at the end.
Add the bacon back just before serving: This helps the bacon stay crisp instead of softening too much in the skillet.
Choose similar-sized spears: Asparagus that is close in thickness will cook more evenly. Thin spears may need less time, while thicker ones may need a little longer.
Do not overcook: The asparagus should be bright green and tender with a little bite. If cooked too long, it can turn soft.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium heat or in the microwave just until heated through.
