BACON-WRAPPED ASPARAGUS RECIPE: HOW TO MAKE IT
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. , Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.
Nutrition Facts : Calories 120 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
FRIED ASPARAGUS WITH BACON RECIPE | ALLRECIPES
This is a different twist on asparagus, sure to please and have them coming back for more!
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Asparagus
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
- Melt butter in the same skillet.
- Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
- Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 87.7 calories, CarbohydrateContent 6.8 g, CholesterolContent 12.6 mg, FatContent 4.9 g, FiberContent 2.5 g, ProteinContent 5.8 g, SaturatedFatContent 2.2 g, SodiumContent 189.7 mg, SugarContent 2.5 g
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Calories 296 calories per serving
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TENDER ASPARAGUS | JAMIE OLIVER RECIPES
Calories 282 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Roughly chop the green part of the spring onions and place in a blender with the mustard, vinegar and 6 tablespoons of extra virgin olive oil. Tear in three-quarters of the parsley leaves, add a swig of water and blitz until smooth. Season to perfection, tasting and tweaking, then cover. Pick the remaining parsley leaves into a bowl, then trim, finely slice and add the whites of the spring onions, and cover with water. Refrigerate both overnight. ON THE DAY Put a large non-stick frying pan on a medium heat. Finely slice the bacon, chop the bread into 1cm chunks, and place it all in the pan with 1 tablespoon of olive oil and a good pinch of black pepper. Cook for 15 minutes, or until golden and crisp, tossing regularly. Keep in the pan, ready to reheat. Divide the dressing between a large serving bowl and a smaller bowl, ready for drizzling. Snap the woody ends off the asparagus, then cook in a large pan of boiling water for 3 minutes, or until just tender. Use tongs to transfer the asparagus straight into the larger bowl of dressing, tossing to coat. Gently lower the eggs into the boiling water with a pinch of sea salt to cook for 6 minutes, then drain, cool under cold running water, and peel. TO SERVE Heat up the croutons. Halve the eggs and dot among the asparagus. Drain the parsley and spring onion garnish, pat dry, then scatter over the top, and take everything to the table – the asparagus will be delicious hot, warm or cold. I enjoy this starter with a glass of quality cold sparkling cider.
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