Asparagus with Bacon and Shallots for Easter Dinner
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Asparagus with Bacon and Shallots

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 -8


  • 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.┬áServe at once!