This jazzed-up asparagus side dish is a great one to add to any dinner table. Pair it with a nice juicy pork tenderloin and, well, our mouths are already watering. A word of caution, this side dish is not for every day. It’s slightly indulgent with the added sweetener, nuts, and bacon. Nonetheless it’s a quick and delicious way to change up the typical way asparagus is served, especially if you’re in a bind when entertaining. Your dinner guests will appreciate the hint of tangy, sweet, and spicy asparagus between the added crunch of bacon and pecans.
The one tricky ingredient with this recipe is the caramelized pecans. You can’t just go to the store and buy them. Those kinds are full of high-fructose corn syrup and a long list of ingredients when there should only be about four. A simple search will result in several Paleo friendly versions. If you’d rather skip this step, simple toasted pecans would be just as delicious. Just warm them on the stovetop over medium heat until they start to golden slightly.
Dijon And Pecan Asparagus RecipeAdd to Meal Plan
- 1 1/2 lbs. fresh asparagus, trimmed;
- 4 bacon slices, cooked and crumbled;
- 1/4 cup caramelized pecans, chopped;
- 1 shallot, diced;
- 2 garlic cloves, minced;
- 1/2 tsp. red chili flakes;
- 1 tsp. pure maple syrup or raw honey;
- 2 tsp. Dijon mustard;
- 2 tsp. balsamic vinegar;
- 2 tbsp. ghee or cooking fat;
- Sea salt and freshly ground black pepper;
- In a bowl, combine the maple syrup, dijon mustard, balsamic vinegar, and season to taste with salt and pepper.
- Melt ghee over medium heat in a large skillet.
- Add shallots, garlic, and red pepper flakes and sauté 1 to 2 minutes.
- Add the asparagus and cook until soft with a little crunch, 4 to 5 minutes.
- Pour the dijon sauce all over the asparagus and give everything a good stir.
- Continue cooking another 2 to 3 minutes, and adjust seasoning if needed.
- Serve topped with chopped pecans and crumbled bacon.