One of this week's Bountiful Baskets add-ons was asparagus - 11 pounds for $16.50. Since it is currently running $3.48 a pound at the local grocery store, I bought two! This is one of the few vegetables Daddy will eat cooked, and the kids and I all like it, too - score! Before I froze most of it, I wanted to find some new (to us) ways to prepare it, so I scoured the internet for recipes - and then, as usual, ignored them all and did my own thing.
I saw lots of prosciutto-wrapped asparagus recipes, but I wanted bacon. We all want bacon in this household. The bacon I have is pretty thick, but I was still worried about chewy asparagus, so I cooked it a bit first:
1. Melt a dollop of butter in a skillet (if the word 'bacon' didn't clue you in, this is not a heart-healthy recipe.)
2. Add a lot of minced garlic (exact measurements are so important to me), a couple pounds of asparagus spears (ends trimmed), and some grape tomatoes, halved. I actually used the mini heirloom tomatoes from several baskets ago - I love how long everything lasts! - but I'm usually more likely to have grape tomatoes around. Drizzle on some lemon juice, cover, and simmer until asparagus is just tender.
|Make sure your assistant is alert and attentive.|
3. Let cool slightly. Line a baking sheet with foil (unless you want to be scrubbing forever). Wrap 3 spears in a slice of bacon, then sprinkle the tomatoes and garlic over the top.
|Now, that's just purty!|
4. Bake in the oven at 350, until bacon is cooked.
Now, here's where the accident comes in. I still had half a package of bacon, so I decided to cook the rest of it up, because - you know, bacon! And, because I am too lazy to wash more dishes than absolutely necessary, I cooked it in the same skillet that previously had asparagus, etc. in it, without rinsing out the remaining lemon juice/butter/garlic. Because, garlic goes great with bacon, and because - lazy!
When the first slices cooled, of course I bit into one, and - oh. my. gosh. You guys.
Bacon! With garlic! And lemon juice! It's AWESOME! I didn't think you could make bacon any better, but - lemon juice - whoda thunk it?! So, now you know how those famous chefs came up with their delicious but off-the-wall combinations: laziness. I cooked a whole 'nother pack the same way, and none of it made it to supper time.
|My assistant even woke up for it!|
As for the original recipe, it would have been perfect if I had used regular, thin-sliced bacon instead of thick-sliced. The asparagus cooked much faster, and I had to take the bacon off and finish cooking it separately, which kind of defeats the whole prettiness thing. You might also try them on a broiler pan (but baking them, not broiling) to drain some of the grease off. However you do it, though...it's bacon! So, it's all good!