Yes to Asparagus and Bacon
or An Easter Keto Salad
I’m one month into eating a Keto diet and things are going well. But I had to get creative for our Easter Potluck at the Ranch. I would not be bringing dessert as usual. So a salad it was!
Looking at what was fresh and in my fridge, I knew asparagus and bacon would be the star pairing. And scrolling and searching Pinterest, I found some great recipes. So I did my thing, by combining a few recipes with what I had on hand, and this is what I came up with:
The base is asparagus and green beans. Many recipes called for green peas, but green beans have more fiber and they were already in my house.
I broke the asparagus and green beans into inch long sections, allowing the natural weak point of the stock to choose where to break. I think threw them in the salad spinner, for some rinse, spin, repeat action.
Next came the bacon! i cut up 4 pieces of bacon into small squares (about 1/2 inch) and tossed them into a skillet, cooking them until they were crispy. Using tongs, I removed the bacon bits and placed them in my serving dish.
Keeping that liquid gold of the bacon fat in the pan, I added the asparagus and green beans for a quick sauté. If the asparagus would have been thinner, it would have been for a minute or two, but I ended up cooking them for about 5 minutes, just to get that raw green flavor out. I then tossed the bacon back on into the pan for all the flavors to begin to mingle.
Next came the dressing for this salad.
I grabbed the green onions I had been regrowing on my kitchen window ledge. And using a pair of scissors, I sniped a few tablespoons worth.
Next I grabbed a lemon, and quickly sliced and juiced it into a small bowl. The lemon will serve as the acid for the dressing, while the bacon grease will be the fat.
Next part of the dressing is the herb. I had mint, so that is what I used. But I think Tarragon would have been lovely.
I grabbed a sprig on mint, washed it and then plucked and stacked the leaves. I then rolled them and cut them Chiffonade.
With the mint tossed in the bowl with the lemon juice and green onions, followed by a quick twist of black pepper. The dressing was done.
I ended up serving it with goat cheese crumbles, but the crew ate it up before I could grab a photo!
- 1 Bunch of Asparagus
- 2 Cups of Green Beans
- 4 Slices of Bacon
- 1 Lemon
- 4 T Cut Green Onion
- 1 Sprig of Mint or 2 of Tarragon
- Salt & Pepper to taste
- Clean and cut the vegetables into about 1 inch segments. Cut the bacon into 1/2 inch squares and cook. Remove the bacon from the pan and quickly sauté the vegetables in the bacon grease.
- In a separate bowl combine the juice of the lemon and the herbs. Mix everything and serve warm or chilled.
- Optional -Top with goat cheese.
Use what you have, and make something great that works for you.