SERVES: 4

INGREDIENTS

• Asparagus: 1 pound
• Bacon, uncured, nitrate free: 3 slices
• Avocado oil: 1 Tbsp If bacon isn’t used, use 2 Tbsp
• Salt, Kosher or coarse: ¼ tsp
• Black Pepper, ground: ½ Tbsp
• Bacon fat rendered from cooked bacon
• Parmesan cheese, divided: 4 Tbsp

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Wash the asparagus thoroughly.
3. Cut off the woody thick bottom; about one inch or so.
4. Cut the bacon in small pieces and cook in a medium heat skillet, just until the bacon becomes crisp, but not too crisp. Remove with slotted spoon.
5. Reserve the bacon fat left in the pan and set aside.
6. Place the asparagus on a parchment lined baking sheet.
7. Toss with the avocado oil and bacon fat or just avocado oil. Sprinkle with salt and pepper and then toss with hands to coat.
8. Sprinkle on 2 Tbls. of parmesan and all of the bacon pieces.
9. Roast for 20 minutes or until the asparagus becomes brown and crispy. Remove from oven and sprinkle with the remaining parmesan before serving.