RACHEL LETT
Asparagus season is in full swing, so get this absurdly addictive dish onto your menu! Serve warm or cold, make double so you can have it for dinner, and lunch the next day!
Asparagus, Bacon & Pine Nuts
SERVES 4
5 slices of streaky bacon sliced
knob of butter
400g asparagus (woody ends trimmed and sliced into 2 inch pieces)
3 scallions (spring onions) finely sliced
2 cloves garlic finely sliced
1/2 lemon zest and juice
2 tablespoons pine nuts toasted
1 tablespoon Italian parsley chopped (more to taste)
salt & pepper
Ingredients
In a frying pan, sauté bacon, over medium heat, until crisp and lightly golden.
Add butter, asparagus, scallion and garlic to the pan with the bacon, sauté until asparagus is tender (but still with bite and crispness), about 5–6 minutes.
Add lemon zest, toasted pine nuts, parsley and lemon juice, sauté for a minute, until fragrant. Season to taste with salt and pepper, serve immediately.