I’m a well-balanced individual, I swear, it’s just that bacon is so… ubiquitous. Okay, not really, but it should be.
Ingredients:
- Mild oil of your preference; I used grapeseed, olive would be good
- Garlic, either minced garlic or sliced garlic scapes
- Rosemary, fresh or dried
- Asparagus
- Bacon, thick cut
- Toothpicks
1. Pour generous blorb of oil into a small pan.
2. Chop garlic scapes and crumble rosemary into the oil in a pan. Heat, probably stirring more than is really necessary, until the kitchen smells delicious and the oil is all nice and flavored. PROTIP: Don’t overdo it, or your garlic scapes will transform into small dark balls of burnt. Don’t ask how I know that.
3. Preheat oven to 350F, or 375F if you’re hungry RIGHT NOW.
4. Wash the asparagus, snap off the gross woody ends, and slice into 2-3″ lengths.
5. Slice each bacon strip into thirds or 4″ strips, whichever makes more sense to you.
6. Pile four or so asparagus mini-stalks onto a bacon mini-strip, perpendicular to the strip (you’ll be making a little asparagus bundle).
7. Drizzle a bit of the oil with garlic and rosemary onto the asparagus.
8. Wrap the bacon around the asparagi and secure with a toothpick.
9. Bake in a baking dish for 30-40 minutes, or until bacon looks cooked.
10. Dip in remaining oil + garlic + rosemary and eat. I cannot believe what a beautiful blend of flavors this produces. It’s like tasting the Sistine Chapel. But with bacon!
NO SHAME IN CONSUMING BACON
this looks amazing, I will definitely try it sometime. Jo and I have taken to buying bacon from Costco – 4 lbs at a time. Like I said, no shame!
Thanks for the warning with the garlic too – I often overdo it and end up mourning my terrible burnt, tasteless garlic bits.