Asparagus with Bacon, Shallots and Pine Nuts
I wanted to name this post “Asparagus Crack,” or “Asparagus for Asparagus Haters.” The Food52 Cookbook calls their version “Absurdly Addictive Asparagus,” which is certainly accurate. And because I have asparagus haters in my house, I had to try it, to see how they would respond. And oh. My. Word.
E said something like, “Well, if I have to eat asparagus, this is the only way to do it.”
That is saying a lot, folks. And it’s indicative of just how good this asparagus is. It’s bacon-y and nutty and a little lemony, and you just won’t be able to do anything but stuff your face, whether you generally like asparagus or not. There was only a small serving left over, and I ate it the next day.
It comes together super quickly, which makes it a great side if you’re in a hurry. There’s not much prep, and the cooking is fast.
The original recipe calls for leeks and pancetta. I didn’t have any leeks on hand the day I made this, so I substituted shallots. And I had a package of uncured bacon rather than pancetta, so I chopped that up and used it instead. I’m sure pancetta and leeks are equally good, and I’ll probably find out at some point, but using bacon and shallots was in no way disappointing. I used what I had on hand rather than running to the store, which is a way of cooking that I firmly believe in. Use what you have before you buy more. Within reason, of course, when you have reasonable substitutes.
I also failed to toast the pine nuts (I admit, I didn’t feel like taking the time to do it), so I threw them in right at the beginning rather than waiting until the end.
Anyway, this dish is unbeatable. Make it.
Asparagus with Bacon, Shallots and Pine Nuts
Adapted from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs
4 slices uncured bacon, chopped
3 shallots, diced
Small handful raw or toasted pine nuts (pignolis)
2 cloves garlic, minced
1 tablespoon unsalted butter
1 pound asparagus, woody ends snapped off, sliced into 1-inch pieces
Zest of 1 lemon
Fine grain sea salt and freshly ground black pepper to taste
In a large, deep skillet or a Dutch oven, cook the bacon with the shallots, pine nuts and garlic over medium-high heat until the shallots are translucent and the bacon just begins to brown.
Add the butter and asparagus to the pan, and sauté until the asparagus is bright green and just beginning to tenderize, 4 minutes or so.
Add the lemon zest, and sauté a minute or two longer. Season to taste with salt and pepper. Serve immediately.
Serves 4.
Here’s the printable recipe. Enjoy!
