4fully cooked sausages, sliced into circles, 1/4-inch thick
4slicesbacon, diced, I prefer turkey bacon.
2tbspghee, If dairy-free, use olive or avocado oil.
1tbsplemon juice
1lbasparagus, trimmed, cut into thirds
8ozenglish peas, shelled
1/2tspsalt
1/2tspblack pepper
1/4tspgarlic powder
1tspgarlic, minced
Instructions
Add diced bacon to a large skillet. Sauté on medium to medium-high heat until almost crispy, stirring occasionally. If using turkey bacon (my preference) add the oil with the bacon (instead of waiting for the sausage) because it will need the extra fat. When bacon pieces are close to crispy, add oil and sliced sausage. Sautè, flipping sausage frequently, for 2 to 3 minutes or until sausage slices have some browning and bacon is crispy. Remove sausage and bacon from pan and set aside.
Add ghee (or an oil if dairy-free) to skillet with the asparagus and peas. Sprinkle with salt, pepper, and garlic powder. Add lemon juice. Stir and cook for 3 to 4 minutes or until asparagus is crisp tender.
Reduce heat to medium (if you were on medium-high). Add sausage and bacon back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired.
Notes
Nutrition information assumes chicken sausage and turkey bacon are used.