Asparagus with Hot Bacon Dressing

Hot bacon dressing is a Southern tradition usually ladled over wilted spinach or green beans. Here it goes over heated canned asparagus for a pantry-friendly, low-calorie side that comes together in under 30 minutes.

The dressing is straightforward: bacon rendered until crispy (in the oven on a sheet pan, which is easier than stovetop and gets it crispier), then sauteed onion, vinegar, water, and a pinch of salt brought to a boil together. The sugar substitute goes in off the heat at the very end to balance the sharp vinegar without adding calories.

At 31 calories per serving, this is genuinely light without sacrificing that satisfying sweet-sour-savory combination that makes hot bacon dressing worth making. Draining the bacon thoroughly is emphasized in the directions for good reason. Excess grease turns the dressing greasy rather than bright.

Use the dressing immediately. It’s best poured hot over the warm asparagus right before serving.

Kitchen Tips

• Baking the bacon on a sheet pan until crispy gives you more even rendering than stovetop and makes draining easier.
• If using fresh asparagus instead of canned, steam until just tender-crisp before adding the dressing.
• Taste the dressing before pouring. The balance of sweet to tart should be pleasant, not puckering. Adjust sweetener or vinegar accordingly.
• Apple cider vinegar or white wine vinegar work better than plain white distilled vinegar for a more complex dressing.