I went to the local Farmers Market here in Chicago for the first time this year the other day. I ended up getting a few things: raspberries, peaches, and asparagus. Usually when I purchase asparagus, I do so with the intention of making a healthy meal of some kind, either rice and veggies or chicken and asparagus. This time was different.
For some reason or another, I had never tried bacon-wrapped asparagus before. I’ve had bacon-wrapped dates quite often (Tapas Gitana, my girlfriend and I’s favorite restaurant in Chicago, has them), but never asparagus. I love bacon and I love asparagus, so making this dish wasn’t a tough decision.
I wasn’t sure the bacon-wrapped asparagus would be enough to eat, so I went with the fried egg over tots for the side dish. They really paired well together, which isn’t surprising since eggs and bacon are almost always inseparable. Some recipes are versatile enough to be eaten for any meal of the day, and this one definitely fits into the category. I had it for dinner when I made it here, but I have a feeling the next time I am cooking breakfast for people I might just be tempted to make this for them.
I followed this recipe pretty closely. One major thing I did differently was cook the bacon a little bit before putting it in the oven with the asparagus. The thought of putting uncooked baconl into the oven to cook was not overly pleasant, so I wanted to make sure it was cooked a little bit before doing that.
Ingredients (serves 3-4):
- 1 1/2 pounds asparagus spears, trimmed to 5 inches long tips
- Extra-virgin olive oil
- 1/4 teaspoon of salt and 1/4 teaspoon of pepper
- 4 slices of bacon
1. Preheat oven to 400 degrees.
2. Cook the bacon strips in a skillet over medium-high heat. Cook until it is starting to darken, but before the bacon is crispy. Remove from heat.
3. Lightly coat asparagus spears in olive oil. Season the asparagus in salt and pepper.
4. Count the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears. Repeat with the remaining ingredients.
5. Place the bundles on a baking pan. Cook for 12-14 minutes.
6. Serve and enjoy!
(For the side dish of tots and eggs, just cook the tater tots according to the package. For the fried egg, break it into a skillet on medium heat. Cook for about 3 minutes, and flip over gently. Continue cooking for around 2 more minutes. The yolk should still be pretty soft and runny. Remove and serve over the tots.)