Springtime is asparagus time! When I was just a young novice one of my most favorite morning responsibilities was to check the asparagus patch. What a way to start the day! The sight of new spears shooting up through the soil was an absolute delight. Then to calculate how many would reach their full height by the end of the day was a “lifegiving” exercise.
Because their growth is so rapid and so obvious from hour to hour, it is unlike most other growing edibles except perhaps mushrooms. In any case, the sight, as well as the taste, of asparagus still pleases me to no end.
Whether it be out in the garden straight from the soil, whether it be simmered and slightly salted right out of the pot at the stove or topped with hollandaise at the dinner table, I always welcome them.
Now that they are so popular roasted I have come up with this simple version that many people seem to like ……bacon wrapped and roasted with a touch of brown sugar and crispy crumb topping.
CHANGE SERVING SIZE
- 1/4 cup panko crispy bread crumbs
- 1 tsp Onion salt
- black pepper freshly ground
- 1 tbsp parsley finely chopped, fresh
- 1 tsp lemon peel freshly grated
- 1/4 cup brown sugar
- 1 large bunch asparagus large, (about 1 pound), trimmed to even lengths
- 6 bacon slices
- Heat oven to 400º Fahrenheit. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel; toss well.
- Microwave bacon till fat is melted and the slices are easy to roll around the asparagus.
- Divide asparagus into 4 equal bundles. Loosely wrap each bundle with one slice of bacon. Press brown sugar onto bacon. Press crumbs onto sugared bacon. Place prepared asparagus into shallow baking dish. Brush asparagus tips with oil. Bake uncovered until bacon is crisp – 15”-20”.