‘Tis the season to break out the grill AKA a Primal-eater’s favorite time of year. I could eat grilled meat and veggies everyday during the summer. Sometimes, though, I must admit that I do miss all of the condiments I used to dip-slather-marinade my meats in. Since whipping up Paleo-friendly condiments isn’t always something I have time for, I figured I could knock out two birds with one stone… veggies and a substitute for sugary, chemical-filled sauces. How about a hash of asparagus, cremini mushrooms, shallots, garlic and bacon? I say yes!
As I try to do with most of my recipes, this one is meant for modifications. Summer squash, zucchini, chard, kale, portobellos, peppers… what else could you use or add??
I made this for our burgers for an easy weeknight dinner, but keep in mind this would be incredible on steaks, chops or simply grilled chicken. Take the idea and run with it!
6-7 cremini mushrooms
1 small bunch of asparagus (about 20 stalks)
2 large shallots
2 cloves garlic
6 slices thick, chemical-free bacon
Protein of choice (burgers, chops, steaks, chicken…)
The method here is simple. Cut bacon into one-inch slices. Cook it in a large sauté pan. When the bacon is nearly done (about 7 minutes on medium heat), use a spoon to remove about 2/3 of the rendered fat. We don’t want this hash to get too greasy.
While the bacon cooks, prepare the vegetables. I prefer a large chop for this recipe, so that’s what I did on the mushrooms and asparagus. I sliced the shallots relatively thin and minced the garlic.
Add all of these things to the nearly done bacon. Toss to bring together and sauté for another 10 minutes or until the asparagus and mushrooms have softened a bit. Overcooked asparagus is nasty to me, so I err on the under-done side, personally.
You will likely have enough time to grill your protein of choice while the bacon and veggies sauté. I love dinners that come together this easily! When it comes time to serve, I like to have a little fresh fruit on the side to offset the richness of the bacon. Yum!