This is one of those ridiculously easy posts that is more like a tutorial than a recipe…all you need to remember is the technique and the ingredients are a no brainer. And isn’t it just so loverly that such an amazingly quick and easy dish can taste so wonderfully scrumptious?!! Center-cut bacon is the leanest and works best in this recipe, but I typically buy whatever is on sale; if I’m at Trader Joe’s though, I’m all for the naturally cured, nitrite-free bacon—have you tried it???
Oh, and please don’t be afraid of this recipe! Bacon doesn’t make you fat. Eating bacon with five, fluffy, syrup-drenched pancakes for breakfast every day makes you fat. Unless you’re Michael Phelps.
- 1 or 2 bunches asparagus (around 1 to 2 lbs.)
- olive oil
- kosher salt
- fresh ground pepper
- 6 to 8 slices bacon, preferably center cut for leanness
- Preheat oven to 400 deg F
- Wash and trim asparagus.
- Divide roughly into six to eight groups of about eight asparagus in each group. (I used super skinny asparagus because that's what the store had)
- Lightly drizzle with olive oil and then kosher salt.
- Generously sprinkle with fresh ground pepper.
- Beginning right below asparagus heads, wrap a single piece of bacon, slightly overlapping and then secure end by tucking under one end of asparagus.
- Place on a broiler pan, or you can also place a cooling rack on top of a baking sheet to keep the grease separate. And place the asparagus on top of the cooling rack.
- Place in oven for 13 to 15 minutes or until bacon is browned and asparagus is tender.
- Serve immediately.
Recipe source: Rachel Ray