Pan-Fried Asparagus and Green Beans with Bacon, toasted almonds, fresh thyme, and rosemary finished with a heavy amount of grated parmesan cheese. A super easy side dish to serve up any day of the week to accompany your main. This dish comes together in minutes and makes for a tasty way to serve up those greens.
Sides are important too. Its where you get all those important nutrients that we often miss out on eating. I totally get it. It’s hard to consistently eat vegetables and cook them in a way that you can actually enjoy them without being super boring. These are something to get a little exited about.
Bacon of course makes everything a little bit better. Especially green veggies. But I didn’t want to take away from the asparagus and beans so there are only a few slices of bacon in here and its chopped up pretty small as to not take away from those veggies. This dish starts off by blanching the asparagus and beans- which means they go in a bath of boiling water for a few minutes to get them nice and bright green and immediately after take a plunge in a cold bath filled with ice and cold water to stop the cooking process. Let them completely cool in the bath before returning to pan.
All in one pan, the rest comes together. Since bacon needs time to render and crisp up, I start off by adding it to the hot pan to let it cook down to where its almost fully cooked. Then toss in those almonds so that they can cook in a little bit of fat thats in the pan and get all toasty. The last step is to add the asparagus and beans to the pan along with the seasoning and cook until everything is nice and warm. Finish it off by dusting a generous amount of grated parmesan cheese overtop and let the family dig in.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.