Looking at a huge package of asparagus I found at Costco and contemplating the promise I made to bring a side dish to Thanksgiving at my brother's, is it any surprise my brain went to bacon?
I found the idea on the web and made adaptations as I proceeded. The result? Awesome! A keeper! It would also make a great appetizer.
The amounts listed here are approximate, until I have time to do another test, but it's not a very exacting recipe.
- 1-2 pounds asparagus, medium or thick stalks
- 12 ounces bacon
- 2 tablespoons sesame seeds
- 2 tablespoons dijon mustard
- 1 tablespoon honey
Wash asparagus and cut off fibrous ends. (Most sources suggest you break the asparagus where it snaps easily but I find this removes too much of the usable vegetable. Just cut the stalks where they begin to pale, usually 1 to 1-1/2 inches.)
Preheat oven to 400 degrees F.
Line a sheet pan with foil or parchment paper (optional step, makes cleanup easier).
Cut bacon strips in half, crosswise (making shorter strips).
Pick up three stalks and wrap tightly with one of the half-slices of bacon. Spiral the bacon and stretch it as you go. You should be able to cover all but the bottom inch and the top 1-2 inches. Place the wrapped bundle in the pan.
When all the bundles are in place, sprinkle with sesame seeds. If you like, turn them over and sprinkle the other side.
Place in oven for about 15 minutes, until the bacon is done and the asparagus is a little past bright green, and tender. If the asparagus is close to done but the bacon is not, remove from the oven and turn on the broiler. After the broiler is hot, return pan to oven and brown the bacon. Watch carefully, as it will burn quickly. It's ok to singe the asparagus! Ideally, you want it to develop some char and wrinkling, as the bacon crisps.
While the asparagus cooks, prepare a sauce by mixing the mustard and the honey, in a squirt bottle, if you have one.
When done, remove from the oven and drizzle with sauce.