I did.
Yes, I did.
And while my cheeky borrow of a 1996 country album title might raise an eyebrow, the real surprise is not that this asparagus took a long, hot bath in bacon drippings. You know me well enough for that.
It’s safe to say I wasn’t listening to country radio in 1996, and the blogger I referenced had no influence on me back then — which, frankly, is probably for the best. Still, I remember that era: belting out teenage anthems, thumbing through magazines and begging my mom to let me shave my legs. Who wouldn’t want to grow up a little faster? I certainly did, at least in my imagination.
Don’t worry — I haven’t abandoned my fondness for indulgent comfort food. But after a day of nonstop sugar, mashed potatoes, glazed ham and too much wine, a green option started to look inevitable: wiser, more balanced, and better for my waistline. So I made room for asparagus, dressed with salty bacon and bright citrus, and it was absolutely worth it.
Served, of course, alongside my pizza. Old habits die hard.
Shaved Asparagus Salad
Serves 2–4
- 10–12 asparagus spears (more if they’re thin)
- 1 slice bacon
- 3 cups fresh arugula
- 1 shallot, thinly sliced
- 1 orange, peeled and segmented
- 1 orange, juiced
- 1 tablespoon red wine vinegar
- 1/4 cup freshly grated Parmesan (or Pecorino Romano)
Trim the tough ends from the asparagus and discard or save for stock. Use a vegetable peeler to shave each spear into long ribbons, peeling from the bottom toward the tip. Press a bit firmer for thicker strips. Set the ribbons aside.
Warm a skillet over medium heat. Chop the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan. Add the shaved asparagus and sliced shallot to the skillet and toss to coat in the bacon fat. Cook for about 5–6 minutes, until the asparagus softens slightly and the shallot becomes translucent.
Place the arugula in a large bowl. Add the orange segments, orange juice and red wine vinegar, and toss to combine. Add the warm asparagus and shallot, the crumbled bacon and the grated cheese, then toss gently so the flavors meld and the cheese begins to soften. Season with salt and freshly ground black pepper to taste.
I may never fully embrace “rabbit food,” but I’ll gladly eat this — especially when bacon and citrus are involved.