Asparagus with Bacon and Shallots + Asparagus Roundup
This Asparagus Roundup plus Asparagus with Bacon and Shallots recipe, is perfect for springtime entertaining!
Entertaining for me is pretty much effortless, partly because I do it so often. I think with anything in life, the more you do something, the better you become at that task.
One thing I try to do is spend less time in the kitchen once the guests arrive. My favorite go-to side dish is asparagus. There are so many ways to cook it, (see my Asparagus Roundup below) but my stand-by effortless recipe is very simple.
You’ve got to try this Asparagus with Bacon and Shallots for your Easter feast. Asparagus is one of my favorite vegetables and with the season in full swing now we’ve been having it almost every night for dinner.
Wash and dry the asparagus, and lay in a shallow baking pan.
Break the ends off with your hands, at a natural break point on the asparagus. Toss the ends. (Or, you can cut the ends. Here’s how The Pioneer Woman does it.)
Place the asparagus in a roasting pan; drizzle with oil. Sprinkle with salt and pepper.
Take 6-8 pieces of wood-smoked, fully-cooked bacon and cut into small pieces.
Chop onions and shallots fine and sprinkle over the asparagus. Top with the bacon pieces.
Bake and serve!
The secret to delicious asparagus is to not overcook it. Al dente is the term!
Then when it comes out of the oven, you squeeze fresh lemon juice on top! It’s easy and fantastic and an excellent side dish for Easter dinner.
It’s on my menu this year!
What vegetable will you be serving on Easter?
Asparagus with Bacon and Shallots
- 2 bunches 2 lb. asparagus, ends broken off
- 3 oz. mixed onion and shallots chopped
- 6-8 pieces of wood-smoked fully-cooked bacon, cut in small pieces
- 2 Tbsp. dry white wine or dry vermouth
- Salt and freshly ground pepper
- 3 Tbsp. olive oil
- Juice of 1/2 lemon
- Preheat the oven to 450. In a large shallow baking pan, toss together the asparagus (ends broken off), wine, salt and pepper to taste, and add the olive oil until the asparagus is coated. Top with chopped onions, shallot, and bacon. Lightly mix with your hands.
- Roast the asparagus until the spears are browned in spots and are just tender-crisp, about 10 minutes. Do not over cook.
- Transfer the asparagus to a platter and drizzle with the lemon juice. Serve at once!
Looking for other recipes with asparagus? Try these …
Roasted Prosciutto Wrapped Asparagus Bundles from SkinnyTaste
Smoked Salmon Asparagus Quinoa Cake Eggs Benedict from Closet Cooking
Asparagus-Stuffed Eggs from Smitten Kitchen
Springtime Asparagus Tart from Add a Pinch
Asparagus and Potato Salad from Oh She Glows
Bacon Wrapped Caramelized Sesame Asparagus from How Sweet it is
Indian Lentil Saute with Kale and Asparagus from Bev Cooks
Asparagus Goat Cheese Galette at Simple Bites
Burrata and Roasted Asparagus and Tomato Salad from FoodieCrush
Asparagus, Spinach, and Feta Quiche from Two Peas and Their Pod
Whole Wheat Asparagus Bacon Wraps from Reluctant Entertainer
Chicken and Asparagus Wraps with Dill Cream Cheese from Mountain Mama Cooks
Quinoa with Asparagus and a Fried Egg from Vintage Mixer
and Scrambled Egg and Roasted Asparagus Toasts from Foodie Crush