Peppered Candied Bacon and Asparagus {Paleo, Gluten Free}

Prep Time 10 min Cook Time 25 min Total Time 0:35
Serves 4-6     adjust servings

Ingredients

  • 4 -5 pieces of uncured nitrate free peppered bacon (keep 1 tbsp of the rendered bacon fat for cooking)
  • 1 tbsp or more of coconut sugar (divided)
  • 1 bunch of large asparagus ( about 15-20 spears)
  • 1 shallot (sliced)
  • 1/4 tsp each sea salt/black pepper
  • 1 tsp or more of lemon juice (optional but brings out the flavors!)

Instructions

  1. preheat oven to 400F. Lining a baking pan with foil.
  2. Place 4-5 pieces of uncured smoked or regular peppered bacon on baking tray.
  3. sprinkle with 1/2 to 3/4 tbsp of coconut sugar. make sure it's evenly distributed on bacon.
  4. Bake on bottom rack for 15- 18 minutes.
  5. Remove from oven. The longer the crispier. You can easily do this in the microwave too if you are short on time. See notes.
  6. Spoon 1 - 2 tbsp of the bacon juice into a bowl. Let it sit for later use.
  7. Once bacon is somewhat cooled, chop it into small pieces. Set aside.
  8. Next clean your asparagus and trim bottom stems.
  9. Slice your shallot lengthwise.
  10. Place the bacon fat in a large skillet on medium heat.
  11. Add in your asparagus, shallot, pepper, sea salt, and little more coconut sugar if desired.
  12. Sautee veggies for about 10 minutes or until asparagus is more golden and only slightly crispy on the ends.
  13. Remove from heat.
  14. Place asparagus on a serving dish and add your candied bacon bits.
  15. Spoon any extra juice from the skillet over the asparagus/shallots/bacon.
  16. Feel free to add more pepper/lemon/salt here if desired.
  17. ENJOY!
  18. sautee for about 10 minutes or until asparagus

Recipe Notes

if you buy smaller thinner asparagus, they will cook faster. So watch the pan carefully.

Short on time. Just cook bacon in microwave. cover with paper towels but don't cover the bottom of the bowl or plate. You want the juice to drain there. Then cook 45 seconds at time. Probably 3 to 4 times at 45 sec. each or until crispy. Keep the fat from the plate.

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