Sauteed Spring Vegetables with Bacon and Hazelnuts Recipe

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

1/4 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

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.

No additional tips available.

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

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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.

Sauteed Spring Vegetables with Bacon and Hazelnuts

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