Asparagus and Peas Recipe (with Bacon)

Name: Asparagus and Peas Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 lbs asparagus (trimmed and sliced); 3 cups frozen sweet peas; 1 lb bacon (chopped); 1 leek (halved and sliced); 3 tbsp butter; ½ tbsp tarragon (fresh, chopped); 1 tbsp parsley (fresh, chopped); 1 tbsp chives (fresh, chopped); 1 ½ tsp salt (+/- to taste); ½ tsp pepper (+/- to taste); 1 tbsp fresh lemon juice

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This Asparagus and Peas Recipe is a spring side dish built on crispy bacon, buttery leeks, and a trio of fresh herbs. Simple ingredients, bright flavors, and ready in about 25 minutes.

Typically, most asparagus and peas recipes stick to olive oil and a single herb. This asparagus with bacon version goes further: a base of rendered bacon fat and softened leeks gives every bite a smoky, savory depth you will not get from a basic sauté. As a result, the often maligned vegetables, asparagus and peas, come together in perfect harmony with a splash of brightening citrus. After all, what grows together goes together, and this recipe is no exception.

Also looking for more delicious side dish recipes? Try our Fondant Potatoes or Dutch Oven Cranberry Cashew Broccoli.

Close up shot of asparagus and peas tossed with bacon and herbs with half-cut lemon wedges as garnish in a red enameled cast iron pan.

Quick Look at this Recipe

✅ Recipe Name: Asparagus and Peas Recipe
🕒 Ready In: 25 minutes (10 prep, 15 cook)
👪 Serves: 6 people
🥣 Main Ingredients: asparagus, frozen peas, bacon, leeks, fresh herbs, butter, lemon
📖 Dietary Info: Gluten-free, dairy-containing
⭐ Why You'll Love It: Crispy bacon and buttery leeks take simple spring vegetables from side dish to showstopper.

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Quick Look at this Recipe
Why You'll Love This Asparagus and Peas Recipe
What Makes This Recipe Different
Recipe Ingredients
How to Make Asparagus and Peas
Expert Tips for the Best Results
Additions, Substitutions, and Variations
How to Store and Reheat
What to Serve with Asparagus and Peas
Recipe FAQs
More Delicious Recipes
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Why You'll Love This Asparagus and Peas Recipe

Spring flavors, zero fuss. A quick blanch and toss delivers bright, crisp vegetables in under 25 minutes. No oven babysitting required.
Clearly, asparagus and bacon change everything. After all, most recipes use olive oil and call it a day. Rendered bacon fat and softened leeks build a smoky, savory base that coats every piece.
A fresh herb trio. Tarragon, chives, and parsley work together in a way a single herb cannot match. Specifically, tarragon's anise notes cut through the richness of bacon fat and butter.
Cast iron does the heavy lifting. One Dutch oven renders the bacon, sautés the leeks, and tosses everything together. Practical, not trendy.

What Makes This Recipe Different

Typically, most asparagus and peas side dishes are sautéed or roasted in a single pan. This recipe uses a blanch-then-combine technique that preserves the bright green color and snap of the asparagus while keeping the peas sweet and plump. Blanching followed by a cold water rinse halts carryover cooking and locks in chlorophyll. That is why restaurant vegetables look so vibrant, and yours will too.

Then there is the base. Where competitors reach for olive oil or plain butter, this asparagus with bacon combination builds a savory foundation from rendered bacon fat and softened leeks. As a result, every piece of asparagus and pea gets coated in that smoky, slightly sweet depth.

Furthermore, fresh lemon juice squeezed on at the very end ties the whole dish together. The acid brightens every ingredient without dulling the green color. Adding lemon too early would mute those vibrant greens, so the timing here is intentional.

Recipe Ingredients

This asparagus and peas side dish comes together with simple, seasonal ingredients that are naturally at their best in spring. Look for firm asparagus stalks with tight, compact tips for the best results.

Asparagus: Remove the woody stems by feeling for the natural bend in the stalk and snap it off. Then, cut the remaining stalk into 2-inch pieces. For a simpler asparagus-only dish, try our Skillet Roasted Asparagus.
Peas: We use frozen sweet peas. You can use fresh shelled sweet peas as well. Canned will work too, but we are not big fans of their muted, mushy flavor.
Bacon: Cut one pound of bacon into small pieces. Fry in the Dutch oven until crispy. Drain the rendering, reserving a small amount in the Dutch oven.
Leeks: Leeks are finishing their "fresh" season as asparagus and peas start theirs. This makes for a robust combination. In particular, leeks are dirty and need to be thoroughly cleaned before cooking. Slice them then rinse under cool water, removing all the debris.
Herbs and Seasonings: Fresh tarragon, chives, and parsley along with salt and pepper. Finely chop the fresh herbs and set aside. To keep them from drying out, place a damp paper towel over the bowl and refrigerate until ready to use.
Butter: Butter, much like bacon, just makes everything better.
Lemon: Freshly squeezed lemon brightens and emboldens the flavor of each individual ingredient, bringing the entire dish together.

How to Make Asparagus and Peas

Of course, full step-by-step instructions are in the recipe card below. Here is a quick visual walkthrough of the process.

Asparagus being trimmed on a cutting board.

Step 1: Trim the Asparagus. Snap off the woody ends by bending each stalk until it breaks naturally. Cut the remaining tender stalks into 2-inch pieces.

Step 2: Slice and Clean the Leeks. Halve the leeks lengthwise, slice them into half-moons, then rinse thoroughly under cool water to remove any grit.

Bacon pieces cooking in an enameled Dutch oven.

Step 3: Fry the Bacon. Next, cut one pound of bacon into small pieces and fry in the Dutch oven until crispy. Drain the rendering, keeping a small amount in the pot.

Chopped bacon and leeks cooking together in a Dutch oven.

Step 4: Cook the Leeks. Then, add the sliced leeks to the bacon and rendered fat. Saute until soft and just beginning to turn golden, about 3 minutes.

Asparagus and peas blanching in boiling salted water.

Step 5: Blanch the Vegetables. Meanwhile, boil salted water and blanch the asparagus for 2 minutes, then add the peas for 1 minute. Immediately drain and rinse with cold water to stop the cooking.

Butter added to the cooked bacon and leeks in the Dutch oven.

Step 6: Add Butter. Finally, drop the butter into the bacon and leek mixture. Let it melt and coat everything evenly.

Peas, bacon, leeks, and asparagus stirred together in the Dutch oven.

Step 7: Combine Everything. Add the blanched asparagus and peas to the Dutch oven. Toss gently so every piece gets coated in the bacon fat and butter.

Fresh tarragon, chives, and parsley tossed into the dish.

Step 8: Toss in Fresh Herbs. Add the chopped tarragon, chives, and parsley. Fold them in gently so the herbs stay bright and fragrant.

Salt, pepper, and fresh lemon squeezed over the finished dish.

Step 9: Season and Finish with Lemon. Season with salt and pepper, then squeeze fresh lemon juice over the top just before serving for maximum brightness.

The completed dish of asparagus, peas, bacon, leeks, and fresh herbs in a red enameled Dutch oven.

Expert Tips for the Best Results

Snap, don't cut, the woody ends. The stalk snaps naturally at the transition between tough and tender fibers. Otherwise, cutting with a knife means guessing where the tender part starts.
Salt the blanching water generously. It should taste like the sea. This seasons the vegetables from the inside out, something a post-cook sprinkle cannot match.
Don't overcook the peas. One minute in the boiling water is plenty. Overcooking turns them army-green and mushy.
Drain excess bacon fat, but keep a tablespoon. The best asparagus and bacon dishes keep just enough rendered fat to carry flavor without making the dish greasy.
Add the lemon last. Acid dulls the vibrant green color if applied too early. Squeeze it on just before serving for maximum brightness.

Additions, Substitutions, and Variations

This asparagus and peas recipe is flexible enough to handle a few swaps without losing what makes it great. In fact, a couple of these variations might become your new go-to.

Additionally, add halved and sliced Brussels sprouts when adding the leeks.
Similarly, add sliced mushrooms to the bacon and leeks.
Use diced onion instead of leeks.
Use diced ham instead of bacon.
For instance, sprinkle red pepper flakes before adding the lemon for a slight kick.
Use diced green onions instead of chives.
Swap frozen peas for sugar snap peas, cut in half, for a fresh crunch.
Try pancetta or guanciale instead of bacon for an Italian-inspired version.
Likewise, stir in a handful of Parmesan shavings at the end for a rich, umami boost.
For a vegetarian version, skip the bacon and add a drizzle of good olive oil and a pinch of smoked paprika for that smoky depth.

How to Store and Reheat

Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over medium heat with a small pat of butter. Avoid the microwave if possible. Especially since asparagus tends to turn rubbery when microwaved.
Freezing: Not recommended. Blanched asparagus freezes well on its own, but once tossed with bacon, herbs, and lemon, the texture suffers after thawing.
Make-ahead tip: You can blanch the asparagus and peas, cook the bacon and leeks, and chop the herbs up to a day ahead. Store each component separately in the fridge. Toss together in the Dutch oven just before serving. Takes about 3 minutes.

What to Serve with Asparagus and Peas

The recipe of asparagus and peas on a white plate with a lemon slice as a garnish.

Recipe FAQs

Do asparagus and peas go together?

Naturally, asparagus and peas are a classic spring pairing. They come into season around the same time, and their flavors complement each other naturally: the grassy, slightly bitter snap of asparagus balances the sweet pop of peas. Adding bacon, leeks, and fresh herbs brings out even more depth from both vegetables.

What herbs go with peas and asparagus?

Indeed, fresh tarragon, chives, and parsley are an excellent combination. Tarragon adds a subtle anise note that pairs especially well with peas, chives bring a mild onion flavor, and parsley rounds everything out with freshness. You can also substitute fresh basil, mint, or dill if tarragon is not available.

Can I use dried herbs instead of fresh?

Yes. Use about one-third of the fresh amount called for. The exception is chives, which lose most of their flavor when dried. Stick with fresh chives or swap in thinly sliced green onions instead.

Will this dish taste good using frozen asparagus?

If you enjoy frozen asparagus, it will work. However, fresh asparagus delivers the best snap and flavor, but frozen is a reasonable substitute when fresh is out of season. Reduce blanching time to 30 seconds since frozen asparagus is already partially cooked.

I don't like tarragon. What else can I use?

Fresh basil, fresh mint, dried or fresh dill, or dried marjoram all work well. Just pick one and go with it. Using all of them at once would overpower the dish.

Do I have to boil the asparagus first, or can I just sauté it?

You can sauté it instead. Instead, add more butter to the Dutch oven and sauté the asparagus pieces for 4-5 minutes until tender-crisp. Add the peas about 2-3 minutes before the asparagus is done. The texture will be slightly different but still delicious.