Prep Time: 35 mins
Servings: 4
Ingredients
- 1 lbs Asparagus Spears, trimmed (approx 20 to 24 spears)
- 1 T Extra-Virgin Olive Oil
- ½ tsp Black Pepper
- ½ tsp Himalayan Salt
- 4 Bacon Strips, parcooked
Instructions
- Preheat the oven to 400℉.
- Line a large rimmed baking sheet with parchment paper.
- Snap the natural breaking point between the edible tops and woody stem (approx. ⅓ off the bottom of the stem).
- Count the number of spears and divide by 4 to determine how many will be in each serving (approx. 4-6).
- Gather the asparagus spears of one single bundle.
- Wrap the bundle with one piece of parcooked bacon, overlapping the start and end of the bacon slightly to secure it.
- Place the wrapped bundle on the prepared baking sheet. Repeat with the remaining spears.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Bake until the bacon is crisp and the asparagus is tender, about 22 to 28 minutes, depending upon the thickness of your bacon and how crisp you’d like it to be.
- Serve warm or at room temperature.
Go Rogue by adding Whiskey Glaze to the final product, or wrapping the asparagus with Beef or Turkey Bacon.
Want Chef Jeff, The Rogue Chef, to make this delicious side or any other meal for you? Contact him at www.TheRogueChefBranson.com.
See this reciepe published in the Branson Globe.
