1tablespoonof the fat rendered from the cooked bacon
1tablespoonextra virgin olive oil
4tablespoonsfinely grated Parmesan cheese,divided
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Preheat oven to 400 degrees F.
Heat a skillet over medium heat and add the bacon. Cook until some of the fat is rendered and the bacon just begins to crisp, but does not get super brown and crispy. Remove it with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve one tablespoon of the bacon fat left in the pan, and set aside.
Place the asparagus on a parchment lined baking sheet. Drizzle with the tablespoon of rendered bacon fat and olive oil. Sprinkle with salt and pepper. Then toss with hands to coat. Sprinkle on 2 tablespoons of parmesan and all the bacon.
Roast for 20 to 25 minutes or until the asparagus become a bit crispy and brown. Remove from oven, and sprinkle with the remaining 2 tablespoons of parmesan before serving.
The original recipe comes from The Pretty Dish Cookbook, which calls for a shallot, finely chopped, that you add at the same time you add the bacon in the recipe. You can certainly make it that way if you'd like!