2 strips bacon chopped ▢2 tbsp butter ▢12 fingerling potatoes sliced ▢2 tsp minced garlic minced ▢1 bunch asparagus cut into 1 inch pieces ▢1 tbsp fresh lemon juice ▢garlic salt (with parsley flakes) ▢pepper
Cook the bacon in a saute pan over medium-high heat, until crisp. Using a slotted spatula, transfer to a plate.
The potato slices should be added to the butter in the residual bacon fat. Add salt and pepper to the mixture. Before tossing and cooking until crisp on the other side, sauté the ingredients on one side.
Stir in the asparagus and garlic. Once more, lightly season with salt.
For approximately 3 minutes, toss the asparagus continuously until they are brilliant green, tender, and still crunchy.
The lemon juice is sprinkled on top. Warmly arrange the reserved bacon on top and serve.