Bacon and Almond Asparagus

Important Note: Bacon, Bacon, Bacon!

You can utilize any bacon (normal, jowl, or cottage) in this recipe and it will work just fine! I used jowl bacon, because it's what I had and because it's a little chewier and stronger in flavor when eaten on its own than I personally prefer, so I wanted to incorporate it into a dish instead where some of that became irrelevant and I was able to appreciate and enjoy wonderful meat alongside wonderful greens!

1. Wash and trim the woody ends off the base of the asparagus shoots. You can leave the asparagus whole, if you like, otherwise, cut them into thirds.
2. Chop the bacon into small pieces, while it is uncooked. Transfer it to a pan.
3. Over medium heat, begin to cook the bacon down, crispy, keeping the fat in the pan.
4. When the bacon is not quite done, add in the almond slivers. If you have whole almonds to start, chop them up, then add them to the pan.
5. Add in the asparagus and gently turn them, mixing them with the bacon and almonds, as they cook.
6. Cook until asparagus is tender and bright in color, adding in salt and pepper to taste. Be conservative with salt and pepper, always. It's easier to add more later than to take away if you over season it.
7. Remove from heat and serve alongside your chosen meat, and whatever other sides you decide - sweet potato mash with cinnamon and nutmeg, or saute'd beets, as we did in the picture for an extra colorful, bright dinner.

Enjoy!

**If for some strange reason, the bacon you cooked down didn't produce much residual fat in the pan, add a tablespoon of butter to cook the asparagus in, as well, and that will help.