Bacon-Wrapped Asparagus
This was one of the side dishes I made for my husband and mine 1st Anniversary dinner. It came out awesome So flavorful
This was one of the side dishes I made for my husband and mine 1st Anniversary dinner. It came out awesome So flavorful
- Carbohydrate 9.16700997037653 g
- Cholesterol 37.8496211903089 mg
- Fat 25.3419619178163 g
- Fiber 4.76269478371143 g
- Protein 11.4461900854056 g
- Saturated Fat 8.43600286038678 g
- Serving Size 1 1 Serving (297g)
- Sodium 468.193759581284 mg
- Sugar 4.40431518666509 g
- Trans Fat 2.83217407104521 g
- Calories 300 calories
Step-by-step
- Seperate the bunch of Asparagus into two equal piles. Cut the bottoms off the Asparagus about 1 1/2 - 2 inches.
- Wrap two slices of Bacon around the Asparagus and pin them down with toothpicks.
- Set oven to 400 Degrees and bake for 15 to 20 minutes or until Bacon is cooked and Asparagus is tender. Take toothpicks out of Asparagus & Enjoy!
Balancing Cooking Rates
Asparagus cooks quickly through gentle steaming while pork fat requires direct thermal energy to render properly. Thin stalks placed into a 400 degree oven will release moisture faster than thick spears, potentially leaving the surrounding meat rubbery if the bundling is too dense. Wrapping bundles tightly with overlapping bacon forces the meat to thin out under heat, which equalizes the cooking time for both ingredients.
Securing and Bundling
Wooden toothpicks must be soaked in water for twenty minutes prior to assembly to prevent them from scorching during the fifteen to twenty minute bake. Divide the bunch into two equal piles, trimming the woody bottom one and a half to two inches off each spear to ensure uniform tenderness. Piercing the bacon ends securely with the wet wooden picks keeps the bundles intact as the pork fat melts and shrinks.
Judging Doneness
Visual cues dictate the exact moment to pull the pan from the oven since internal temperature probes are impractical for thin vegetable stalks. Look for deep golden-brown edges on the pork and a knife tip that slides into the asparagus base with zero resistance. Removing the toothpicks immediately after extraction prevents the wood from splintering into the softened fibers.
