Ingredients
Units
Scale
- 4 oz chopped bacon
- 1 tbsp butter
- 1 lb asparagus, woody ends trimmed and sliced into 2-inch pieces on the bias
- 4 spring onions, thinly sliced (whites and pale greens only)
- 2 cloves garlic, minced
- 2 tbsp pine nuts, toasted
- salt and pepper to taste
- OPTIONAL - Shaved Parmesan Cheese
Instructions
- In a large non-stick pan, saute bacon, stirring frequently over medium heat until crispy.
- Add 1 tbsp of butter to the pan. Add the asparagus and onion and saute until tender yet still crisp, about 3-4 minutes.
- Add garlic and toasted pine nuts and saute for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and add shaved Parmesan, if desired.
Notes
- be careful when toasting pine nuts as the plate will be very hot
- store the salad in an airtight container for up to 3 days
- Prep Time: 5
- Cook Time: 8
- Category: Side Dish, Salad
- Method: Skillet
- Cuisine: American, Holiday, Easter
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 133
- Sugar: 1.2
- Fat: 11.8
- Carbohydrates: 5.4
- Fiber: 1.8
- Protein: 5
