
SERVES: 4
INGREDIENTS
- Asparagus: 1 pound
- Bacon, uncured, nitrate free: 3 slices
- Avocado oil: 1 Tbsp If bacon isn’t used, use 2 Tbsp
- Salt, Kosher or coarse: ¼ tsp
- Black Pepper, ground: ½ Tbsp
- Bacon fat rendered from cooked bacon
- Parmesan cheese, divided: 4 Tbsp
DIRECTIONS
- Preheat oven to 425 degrees.
- Wash the asparagus thoroughly.
- Cut off the woody thick bottom; about one inch or so.
- Cut the bacon in small pieces and cook in a medium heat skillet, just until the bacon becomes crisp, but not too crisp. Remove with slotted spoon.
- Reserve the bacon fat left in the pan and set aside.
- Place the asparagus on a parchment lined baking sheet.
- Toss with the avocado oil and bacon fat or just avocado oil. Sprinkle with salt and pepper and then toss with hands to coat.
- Sprinkle on 2 Tbls. of parmesan and all of the bacon pieces.
- Roast for 20 minutes or until the asparagus becomes brown and crispy. Remove from oven and sprinkle with the remaining parmesan before serving.