I hate to admit it, but these little green stems are starting to grow on me.
Ugh.
Asparagus has always been one of those vegetables I can tolerate only in small doses — usually because the season is short around here. I can handle roasted spears now and then, but until recently I never thought of them as a regular crave-worthy food.
This season something clicked. The asparagus I enjoy has to be properly roasted — I mean really roasted — until the stems take on a little golden color and the tips get crisp. I may have roasted asparagus before, but perhaps not long enough, or without enough sea salt, or without big shards of parmesan. Then I realized what I was missing: a runny egg yolk. That glossy, gooey yolk is the key.
And bacon. Wrapping asparagus bundles in bacon and finishing them until the pork is crisp elevates the whole thing. Yes, I have been known to eat this for breakfast — bacon-wrapped asparagus topped with a poached egg is absolutely breakfast-worthy.
This makes a perfect spring side, but it also works for breakfast or brunch — especially when you add a runny egg. I may have made it several times already. The asparagus, when roasted until slightly golden at the stem and crispy at the tips, actually crunches pleasantly when you bite into it. I won’t say I always look forward to vegetables, but this is getting easier to love.
Bacon Wrapped Caramelized Sesame Asparagus
Yield:
4
is easily multiplied
Pin Recipe
Leave a Review »
Ingredients
- 1 bunch of asparagus, about 20–25 spears, stems removed
- 4 slices thick-cut bacon
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon toasted sesame oil
- 1 1/2 tablespoon brown sugar
- 1 garlic clove, minced or pressed
- 1/2 tablespoon toasted sesame seeds
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with nonstick spray. In a small bowl, whisk together the olive oil, toasted sesame oil, brown sugar and minced garlic. Set aside.
-
Group 5–6 asparagus spears together and wrap a slice of bacon tightly around each bundle, placing them seam-side down on the wire rack. Repeat until all spears are bundled. Brush each bundle thoroughly with the oil and brown sugar mixture, then sprinkle generously with toasted sesame seeds. Roast for 35–40 minutes, or until the bacon is crisp. Serve warm.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
I’ll take it.