Asparagus, Bacon, Corn, and Sweet Potato Skillet

This Asparagus Skillet is a delightful combination of sweet potatoes, fresh corn, asparagus, and bacon with a drizzle of balsamic.

Asparagus Skillet

This was something unexpected that I pulled together for a dinner side dish a few years ago, using odds and ends from the refrigerator. It was one of those nights where I stood there staring just waiting for inspiration. As if I expected a meal to magically appear.

So I started pulling out things that just need to be used up, a random ear of corn, a few strips of bacon (what were those doing left alone, that NEVER happens) a bundle of asparagus that was looking just a tad sad along with some sweet potatoes on the verge of sprouting.

What resulted was a skillet full of magic. I know that sounds like I am exaggerating but I promise you I am not. This dish is so good it qualifies as a company coming over meal.

Slightly browned sweet potatoes, salty bacon pieces, fresh corn cooked just until warm, and asparagus that is tender and still just a little bit crisp are all tossed together with just a drizzle of balsamic to make this Asparagus, Bacon, Corn, and Sweet Potato Skillet.

I enjoyed the sweet and salty mix of the potatoes and the bacon combined with the crunch of the fresh vegetables. This is a great mix of textures and flavors. My kids liked this so much, that my oldest asked for seconds. Seconds of a vegetable side dish?

While I intended for this to be a side dish because I served it with some grilled chicken that night. This dish has a spot in our regular lineup. And I have been known to double and triple the recipe and call it the entire meal.

Kitchen Tip: I use this skillet, this bowl, and this spatula to make this recipe.

Balsamic Asparagus

• sweet potato 
• water
• bacon 
• asparagus
• corn 
• kosher salt
• freshly ground black pepper 
• balsamic vinegar or balsamic glaze reduction

Balsamic Sweet Potatoes

1. In a glass bowl, combine the sweet potatoes and water. Microwave the sweet potato pieces for 2 minutes, stir and microwave another 2 minutes. Stir again and check tenderness. They should be fork tender, but still just a bit crisp. Cook 1 more minute only if necessary. Set aside.
2. In a very large skillet, over medium-high heat, cook the bacon pieces and then remove to a paper towel. Add the softened potatoes to the bacon grease left in the skillet and toss quickly to coat each piece. Season with salt and pepper and cook for about 2-3 minutes, stirring occasionally.
3. Add the asparagus and stir to combine. Cook another 3-4 minutes, until the asparagus is almost softened. Add the corn, toss well to coat, and cook 3-4 minutes more, stirring frequently.
4. Add the bacon back into the skillet and stir to combine. Season to taste with salt and pepper and remove from the heat. Drizzle with balsamic and stir again. Serve hot and Enjoy!

I’ve served these vegetables on their own as a casual lunch and as a side dish to accompany beef, chicken, or pork. I’ve added the leftover vegetables to a quiche, and I’ve tossed them onto a salad. This is one of the most versatile vegetable dishes you can imagine.

{originally posted 08/17/12 – recipe notes and photos updated 9/15/22}