Ingredients
Method
- Place chopped bacon in a cold skillet and turn heat to medium to render the fat.
- Trim woody ends from the asparagus and cut them into two-inch bias pieces.
- Remove crispy bacon and set aside, then sauté minced shallots in the rendered fat until translucent.
- Increase heat to medium-high and add asparagus, allowing to sit for sixty seconds for charring.
- Incorporate peas and reserved bacon, using frozen peas directly from the freezer.
- Add cold butter and lemon zest, stirring rapidly to create a light emulsion. Season with salt and pepper at the end.
Notes
Always drain the bacon on a paper towel to maintain its crispness. To reheat, use a hot skillet with olive oil rather than a microwave.