Sauteed Spring Vegetables with Bacon and Hazelnuts

Name: Sauteed Spring Vegetables with Bacon and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup blanched hazelnuts; 3 thick slices of bacon (4 ounces); 6 ounces asparagus, cut crosswise on the diagonal into 1-inch pieces; 1 1/2 tablespoons extra-virgin olive oil; 1 shallot, thinly sliced; 1 large zucchini, cut into 3-by-1/3-inch sticks; 1 fennel bulbhalved, cored and thinly sliced lengthwise 1/3 inch thick; 4 cups baby spinach; Kosher salt and freshly ground pepper; 1 teaspoon finely grated lemon zest

Servings: persons

1
Preheat the oven to 350.
2
Spread the hazelnuts in a pie plate and toast for 8 minutes, until fragrant and light golden.
3
Let cool, then coarsely chop the nuts.
4
Meanwhile, in a large skillet, cook the bacon over moderate heat until browned on both sides, about 8 minutes.
5
Drain the bacon on paper towels and crumble into 1/2-inch pieces.
6
Discard the bacon drippings and wipe out the skillet.
7
In a medium saucepan of boiling salted water, blanch the asparagus until bright green, about 1 minute.
8
Drain, rinse the asparagus under cold water and pat dry.
9
In the large skillet, heat 1 tablespoon of the olive oil.
10
Add the shallot and cook over moderate heat until fragrant, about 1 minute.
11
Add the zucchini and fennel and cook, stirring occasionally, until just tender, about 5 minutes.
12
Add the asparagus and spinach and cook until the spinach is wilted, about 2 minutes.
13
Season with salt and pepper.
14
Remove the skillet from the heat and stir in the lemon zest and the crumbled bacon.
15
Transfer the vegetables to a platter and drizzle with the remaining 1/2 tablespoon of olive oil.
16
Sprinkle with the hazelnuts and serve.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup blanched hazelnuts, 3 thick slices of bacon (4 ounces), 6 ounces asparagus, cut crosswise on the diagonal into 1-inch pieces, 1 1/2 tablespoons extra-virgin olive oil, and more.

Yes, Sauteed Spring Vegetables with Bacon and Hazelnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!