Roasted Asparagus with Almonds and Crispy Bacon
What a treat spring’s veggies are. Light and flavorful, they seem to bring a breath of fresh air to the table. I love hearty winter veggies, don’t get me wrong. But, there’s just something about those first crisp, slender, bright green asparagus that makes my heart happy.
Especially when they’re topped with bacon and almonds.
What a simply delightful side for your first spring barbecue.
I read in last week’s Abundant Harvest Organics newsletter that asparagus stalks can grow up to ten inches in a day! What!? Imagine if we grew that much in a day… that would be weird. (Now I’m giggling to myself picturing really tall tall tall skiiiiiiiinny people who don’t fit in their houses… oh dear…)
This recipe is an easy one. You ready? Asparagus is tossed with olive oil, salt, and pepper.
I love to roast veggies any time of the year, so that’s what I did with the asparagus.
Things get a little bit crispy and nutty in the oven. This is the best part about roasting veggies. I could probably eat a whole pan by myself.
Thick and delicious bacon compliments the asparagus nicely. It goes into a cold pan, which keeps it from curling too much. I’m not sure about the splattering though… sometimes I cover the pan… baking the bacon also works well.
You could be fancy and wrap the bacon around a few stalks of asparagus to roast it. I thought about it, but then I thought that I’m too
lazy practical. Chopping distributes the bacon a little better and takes way less time. But, if you’re in need of some serious bacon, or if you want something a little bit fancier, feel free to experiment.
The bacon and the almonds are chopped up in my version.
This was my Oma’s cutting board. I love having things that were once hers. It makes the fact that she’s gone a little more bearable. I have little pieces of her in the kitchen… that sounds weird… you know what I mean.
Oma means Grandma.
Mine was a fabulous cook.
I think she would enjoy the bacon and asparagus combination. Who wouldn’t?! I wonder, if there are any non-asparagus lovers out there, if they might enjoy it all roasted and topped with bacon and almonds.
Worth a try.
Unless you live with me, a hungry food blogger, who might just devour it all and not save you any… Might.
I want to make this again and again, it’s so good, and so easy. At the end, half a lemon is squeezed over the deliciousness. Make it for a spring brunch, an Easter dinner, or just to eat by yourself as you play Words with Friends with your brother.
- 1 bunch asparagus, ends trimmed
- 4 slices bacon
- 1 T olive oil
- 1/4 almonds (I used roasted and salted), chopped
- 1/2 lemon, juiced
- Pre-heat the oven to 425F.
- Place bacon strips into a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate.
- Toss asparagus with oil, salt, and pepper. Place on a baking sheet and roast for 5 minutes. Turn and roast 5-8 minutes more, or until they are as crispy as you would like.
- Top asparagus with bacon and almonds. Pour lemon juice over.
- Serve immediately.