Sauteed Asparagus with Bacon, Lemon and Parmesan Cheese is bursting with freshness, and it’s the perfect side dish for spring!
When I was growing up, we hardly ever had asparagus, but when we did, it came straight from the can. Not to offend anyone, but this totally made me gag. It was mushy, chewy and very difficult to swallow, at least for me!
So when my husband suggested trying some asparagus one day, I fought it hard. But he very skillfully persuaded me to try the hated veggie by insisting that fresh asparagus was completely different from canned. And I’m so glad I gave in, because I absolutely loved it! And what’s more, the kids loved it too!
I don’t recall exactly how we first began cooking asparagus, but this is how I make it now. Mainly, I just sautee it in some olive oil, and top it with lemon, cooked bacon and Parmesan cheese.
To keep it simple, I plan ahead and use leftover bacon for extra flavor. And to ensure that this recipe is budget friendly, I also buy shredded Parm at the store.
How to Make Sauteed Asparagus with Bacon, Lemon and Parmesan Cheese
Sauteed Asparagus with Bacon, Lemon and Parmesan
Ingredients
- 1 bunch of fresh asparagus
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lemon wedge
- Dash of grated Parmesan cheese
- 2 strips of crumbled cooked bacon
- Sea salt and ground pepper to taste
Instructions
- Wash the asparagus well under cold water, and pat dry.
- Trim the ends at the part where the stalks naturally bend ( I saw this on TV, and it really does help to keep from eating the tough ends.)
- Heat the butter and olive oil on medium heat in a skillet, and add the asparagus.
- Cook for about 6 to 10 minutes or until just tender. You can cook it longer, but we prefer it on the crunchy side. Right before the asparagus is done, warm the cooked bacon in the skillet.
- Sprinkle with the sea salt, pepper, lemon juice and Parmesan cheese, and enjoy!
Nutrition
It’s that easy. And best of all, it’s crisp and flavorful. And definitely not soggy!
Someday, I want to try asparagus wrapped in bacon, but in the meantime, this is an easier way to get the flavor without turning on the oven. My kids can be picky, but even the little guy likes this recipe, and the other kids enjoy it too, for the most part!
Thanks so very much for stopping by!
Sharing At
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Made this for dinner tonight to go with Pork Tenderloin and rice. It was delicious and my 16 y/o son loved it!
Thank you so much, Betsy. Glad you enjoyed it!
Huge fan of this recipe. It definitely makes asparagus go down easier 🙂
Thanks! It’s one of our favorite ways to cook asparagus. 🙂
This sounds so good, Dee! We love all the fresh veggies that we usually find at Sprouts. Love asparagus, and I'm thinking green beans would be good prepared this way, too.
I LOVE Sprouts — their selection is the best! I do have a similar recipe for green beans, but we usually have them at Christmas — no idea why! 🙂
Oh wow! That looks incredibly yummy! Thank you for sharing with us. It's making me hungry. 🙂 Aidyl @ Noveltea
Thanks, Aidyl! This is now one of my favorite sides. 🙂
Fantastic! Pinned & Yummed!
We will really enjoy your lovely Asparagus! Happy St. Patrick's Day and thanks so much for sharing with Full Plate Thursday!
Miz Helen
This is a great recipe! I’d love it if you would share it on my latest corn-free link party. http://www.creatingsilverlinings.com/corn-free-every-day-mar-14-2015/
Thanks so much for sharing, Diana! 🙂
Thanks so much for taking the time to visit, Miz Helen! 🙂
This looks wonderful ! YUM 🙂
Pinned! Thank you for sharing! 🙂
Thanks so much, Deb — super easy too! 🙂
Thanks so much for pinning, Brenley! 🙂
This looks outstanding!!! We have asparagus at least once a week…we love it and it's a Superfood! 🙂 I am going to try this soon. Tonight I made roasted asparagus with chopped hard boiled eggs sprinkled over. Hubby LOVED it! It's so versatile!
Love your blog! 🙂
Jane x
This looks great. I live in WA state. We grow a lot of asparagus here, and with the incredibly warm weather we've had this year, I predict cutting will begin earlier than usual. As soon as I see local asp. in the stores, I'm trying this recipe! Judy