Bacon Wrapped Asparagus
This was one of the side dishes I made for my husband and my 1st Anniversary dinner. It came out awesome So flavorful YUMMY
This was one of the side dishes I made for my husband and my 1st Anniversary dinner. It came out awesome So flavorful YUMMY
- Carbohydrate 1.9216 g
- Cholesterol 38.08 mg
- Fat 25.2704 g
- Fiber 0.839999961853027 g
- Protein 7.376 g
- Saturated Fat 8.41208 g
- Serving Size 1 1 Serving (96g)
- Sodium 467.28 mg
- Sugar 1.08160003814697 g
- Trans Fat 2.79295999999999 g
- Calories 264 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!
Thin pancetta can replace standard bacon to yield a crispier exterior that cooks faster without charring the delicate vegetable tips.
- Trim the woody ends of the stalks by snapping them naturally at their resistance point rather than measuring with a knife.
- Assemble the bundles completely up to twelve hours in advance, keeping them uncovered on a wire rack inside the refrigerator to dry out the pork surface for better browning.
- Freeze unbaked bundles on a parchment-lined sheet pan before transferring them to a sealed container for up to two months, though thawing them completely overnight is mandatory before roasting at 400 degrees Fahrenheit.
- Insert wooden toothpicks diagonally through the stalks to anchor the meat securely, and soak those picks in water for twenty minutes beforehand to prevent them from scorching in the oven.
Pull the bundles from the oven the moment the pork fat renders fully and the spear centers yield slightly to a paring knife. Allowing the packages to rest for three minutes lets the juices settle properly before extraction of the toothpicks.
