Bacon-Wrapped Asparagus

In the spring and summer, when asparagus spears are fat and juicy, wrapping them with bacon is a primo way to serve up super flavorful veggies. You can cook them in the oven, but grilling them is a fast and fabulous method that makes the most of the season.

Ingredients

Asparagus spears

Hempler’s bacon (equal numbers)

Avocado oil (optional)

Salt and pepper to season (optional)

Instructions

 

  1. Wash asparagus spears and shave off the green outer part from the bottom two inches of fat spears. Cut off just the bottom 1/2 inch. [Optional: rub spears lightly with oil before wrapping with bacon.]
  2. Lay out Hempler’s bacon slices and let come closer to room temperature  — they’ll be more pliable. Starting with the thinner end of the bacon, secure the strip at the top of the stalk with a toothpick, winding bacon around the stalk so it touches. Secure the end of the bacon with another toothpick — trying to keep it parallel with the top toothpick so it will lay flat.
  3. On a hot grill, lay spears perpendicular to grate, leaving room between spears.
  4. Keep an eye on the flame-adjacent bacon, watching for crispness. After 5-6 minutes (less on a super hot grill), flip spears.
  5. Grill second side until crispy, then remove from grill. Sprinkle with salt and pepper if desired and serve, toothpicks intact or removed.
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