Asparagus with Bacon

Sometimes the best vegetable sides are the ones that get out of their own way. Steamed asparagus tossed with lemon juice and fresh parsley, then finished with crumbled bacon. That’s it. And it works every time.

The trick the directions spell out is worth noting: steam the thicker lower stalk pieces for 4 minutes first, then add the tips. Tips cook faster. Adding everything at once gives you either overdone tips or underdone stalks. This two-stage approach fixes that.

The lemon juice goes on while the asparagus is still warm, which helps it absorb into the vegetable rather than just pooling at the bottom of the bowl. The bacon goes on last so it stays crisp.

At 66 calories per serving with the bacon counted in, this is a genuinely light side that satisfies without feeling like a compromise.

Pro Tips

• Cut asparagus diagonally into 1-inch pieces so each piece has more surface area for the lemon and parsley to cling to.
• Frozen asparagus works here in a pinch. Cook according to package directions, drain well, then toss with the lemon and parsley as directed.
• Render your bacon until properly crispy. Soft bacon on asparagus is disappointing. Drain on paper towels before crumbling.
• Use fresh parsley, not dried. Dried parsley adds nothing to this dish.

Variations

• Add heat: Toss in a pinch of red pepper flakes with the lemon juice for a little kick.
• Richer finish: Substitute a tablespoon of melted butter for some of the lemon juice if you want a less bright, more savory result.