The method here is simple. Cut bacon into one-inch slices. Cook it in a large sauté pan. When the bacon is nearly done (about 7 minutes on medium heat), use a spoon to remove about 2/3 of the rendered fat. We don’t want this hash to get too greasy.
While the bacon cooks, prepare the vegetables. I prefer a large chop for this recipe, so that’s what I did on the mushrooms and asparagus. I sliced the shallots relatively thin and minced the garlic.
Add all of these things to the nearly done bacon. Toss to bring together and sauté for another 10 minutes or until the asparagus and mushrooms have softened a bit. Overcooked asparagus is nasty to me, so I err on the under-done side, personally.
You will likely have enough time to grill your protein of choice while the bacon and veggies sauté. I love dinners that come together this easily! When it comes time to serve, I like to have a little fresh fruit on the side to offset the richness of the bacon. Yum!