Sauteed Vegetables with Bacon

4-5 slices of thick bacon
Bunch of asparagus, cut in half and trimmed
1 red pepper, diced
2 shallots, diced
1 summer squash, sliced
2 medium carrots, sliced
2 cloves of garlic, diced
5 tbsp of diced chives
1 lemon, halved


  • In a fry pan, cook the bacon until crisp. Prepare the vegetables while the bacon is cooking. Add the carrot first, cook for about 3-5 minutes, then add the remainder of the vegetables.
  • Let it cook for about 6 minutes on medium heat. Squeeze lemon juice onto vegetables, add salt & pepper, and cook for another 8-10 minutes.
  • Remove from heat and serve.

Tip: Use in-season vegetables and "spice it up" with chilis. Cool it down by tossing mixture in creme fraiche or using lime juice, not lemon!

Serves 4-6

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