The most important thing about bacon sauce for asparagus in 30 seconds
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- Preparation time: 10 minutes
- Difficulty: Simply
- The special: Crispy bacon meets golden panko crumbs and slightly nutty butter – the uncomplicated alternative to hollandaise sauce.
- Perfect for: Asparagus season, Sunday dinner, anyone who finds hollandaise too heavy.
Bacon sauce is a combination of crispy bacon, butter and panko breadcrumbs served with white asparagus. You don’t need any whisk acrobatics or a water bath. Everything will be on the table in ten minutes.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
Sometimes it doesn’t have to be hollandaise
The first one Bacon sauce for asparagus-We attempted this out of pure self-defense. Asparagus season, Sunday, and I just didn’t feel like making hollandaise. It’s great – but it fills you up before you’ve even finished eating the asparagus. What’s more, if the sauce spills once, your whole lunch is in the dumps. So take the pan out, put the bacon in, add a piece of butter and throw in panko and breadcrumbs. After the first bite, Benni just said, “We need this every Sunday.” He was right.
What sets this recipe apart is the crunch. Asparagus is soft, almost creamy when cooked well. And that’s exactly where many plates lack the second texture. They deliver the bacon crumbles directly. By the way, they not only work with asparagus, but also wonderfully with boiled potatoes or grandma’s best cauliflower with breadcrumbs and brown butter – we stole the idea from there. And if you’re looking for more asparagus inspiration, take a look at our Asparagus Cordon Bleu.
And should I tell you something else? The bacon sauce also goes perfectly with breakfast. Simply toast a slice of bread and then serve with hollandaise (if you make asparagus, you usually have more sauce than asparagus – at least we do) and a poached egg and boom! – you have conjured up easy peasy Eggs Benedict.
The most important ingredients for bacon sauce for asparagus
- bacon – Diced pancetta or streaky bacon works best. Lean bacon becomes too dry and does not release enough fat. Tyrolean bacon is also ideal for bacon sauce.
- butter – Real butter, no margarine stuff. It becomes slightly nutty when heated and adds the aroma that makes the asparagus shine.
- Panko – Japanese breadcrumbs with a coarser structure. In contrast to normal breadcrumbs, it gets really crispy and retains the crunch even after serving.
- Breadcrumbs – Soak up the butter and ensure that everything combines well to form a “sauce” that sticks to the asparagus.
- Parsley – Freshly chopped at the end. Adds color and a fresh counterpoint to the strong bacon. Flat-leaf parsley is better than curly parsley here.
The quantities are plenty for 4 people with asparagus as the main course. If you don’t have panko on hand: More breadcrumbs are an emergency solution, but the crunch suffers significantly. Panko is now available on the Asian shelf in almost every major supermarket.
This way, your bacon sauce for asparagus is guaranteed to be a success
The crucial trick: the order. First the bacon, then the butter, then the breadcrumbs. Conversely, the crumbs burn before the bacon is even crispy.
- Leave out the bacon first. Medium heat, patient. You want the fat to render out and the bacon to be really crispy – not just fried.
- Only add butter when the bacon has color. It foams up, becomes slightly nutty and smells wonderful. Right now, panko and breadcrumbs go in.
- Keep moving. Toss, stir, toss. The crumbs absorb the butter quickly and turn golden yellow in two or three minutes. As soon as they get darker, remove them from the heat – otherwise it will taste bitter.
What makes this version special: The mixture of panko and breadcrumbs. Only panko remains too dry, only breadcrumbs become soggy. Together you get exactly the consistency that sticks to the asparagus and still crunches. The parsley only goes into the warm (not hot!) pan at the end, otherwise it will lose its color.
By the way: The whole thing doesn’t just go well with white asparagus. Try it with boiled potatoes or boiled cauliflower. Works great there too.
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📖 Recipe
Bacon sauce for asparagus with panko breadcrumbs
Preparation time
3 minutes
Cooking time
10 minutes
Total time
13 minutes
🥕 Ingredients for the recipe
- 100 G bacon diced
- 1 TL oil
- 50 G butter
- 80 G Panko
- 2 EL Breadcrumbs
- 4 Parsley stalks
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Heat oil in a pan over medium heat. Add the bacon cubes and let them crisp up, about 4-5 minutes, until the fat has been rendered and the bacon has color.
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Add butter and let it foam. Once it smells slightly nutty, stir in the panko and breadcrumbs.
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Roast for 3-4 minutes until golden brown, tossing or stirring constantly. Once the crumbs are golden brown, remove the pan from the heat.
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Finely chop the parsley and add it to the warm crumb mixture. Sprinkle immediately over the white asparagus and serve.
Calories: 277kcal | Carbohydrates: 15G | Protein: 6G | Fat: 21G | Sugar: 1G
Frequently asked questions about bacon sauce for asparagus
Diced pancetta or streaky bacon is the best choice. It releases enough fat and becomes really crispy. Lean ham doesn’t work – it stays tough and doesn’t provide enough flavor.
Yes, but they are best fresh. You can prepare them 2-3 hours in advance and crisp them up again in a dry pan just before serving. Storing it overnight doesn’t work – the crumbs will become soft.
The bacon crumbs go well with almost everything soft and mild: boiled potatoes, cauliflower, broccoli, gnocchi, boiled eggs. The combination also works really well with fish such as cod or zander.
Yes, then just use twice the amount of breadcrumbs. However, the crunch suffers significantly – panko is coarser and remains crispier. If you often cook with panko, it’s worth stocking up.
It’s completely enough. We often eat asparagus with just the bacon crumbs, a little brown butter from the pan and boiled potatoes. If you want both: use less hollandaise and sprinkle the crumbs on top – this gives a great textural contrast.
Next time you’re cooking asparagus and don’t feel like the hassle of hollandaise, try this bacon sauce. Ten minutes, five ingredients, and Sunday is saved. Feel free to send us a photo on Instagram at @gernekochen – we’d love to see what ends up on your plates.
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
