Sautéed Spring Vegetables with Bacon and Hazelnuts

Sweet, gently cooked spring vegetables get an extra hit of flavor and crunch from bacon and hazelnuts.

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Brown Sugar


  • 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 bulb—halved, 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

How to make this recipe

  1. Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 8 minutes, until fragrant and light golden. Let cool, then coarsely chop the nuts.

  2. Meanwhile, in a large skillet, cook the bacon over moderate heat until browned on both sides, about 8 minutes. Drain the bacon on paper towels and crumble into 1/2-inch pieces. Discard the bacon drippings and wipe out the skillet.

  3. In a medium saucepan of boiling salted water, blanch the asparagus until bright green, about 1 minute. Drain, rinse the asparagus under cold water and pat dry.

  4. In the large skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until fragrant, about 1 minute. Add the zucchini and fennel and cook, stirring occasionally, until just tender, about 5 minutes. Add the asparagus and spinach and cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Remove the skillet from the heat and stir in the lemon zest and the crumbled bacon. Transfer the vegetables to a platter and drizzle with the remaining 1/2 tablespoon of olive oil. Sprinkle with the hazelnuts and serve.

Contributed By

466771 recipes/may-2008-sauteed-spring-vegetables-with-bacon-and-hazelnuts 2013-12-06T23:47:22+00:00 Melissa Rubel Jacobson spring|summer|side-dishes|4|fast|weeknight-dinner melissa rubel jacobson,sauteed spring vegetables,vegetables with bacon and hazelnuts,spinach asaparagus and zucchini side dish,toasted hazelnuts recipes,may-2008-sauteed-spring-vegetables-with-bacon-and-hazelnuts 466771

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5