Bacon. Of course this recipe will be dynamite.
None of my kids like this, which blows my mind because anything wrapped in bacon is automatically good, even veggies. However I love it and so does every adult that’s tried it. I like to have about 5-6 stalks in each wad, but if you don’t like asparagus as much, do 3 or 4 in each. In order to reduce stress, I will prep this the night before or morning of eating it. That way there are no extra dirty dishes when company is showing up. Only the casserole dish that I’m baking it in.
When making large meals, this is always the last thing I want coming out of the oven. I find that the fresher, the better. This recipe is also the perfect way to get vegetables added into your breakfast menu! Change it up too, replace the asparagus with any vegetable you love.
If you don’t know how to trim asparagus, it’s super easy. Just bend it in half about an inch or two from the bottom. Wherever it naturally snaps is how it trims.
2 – 2.5 pounds asparagus, trimmed
12 slices bacon
1/2 cup brown sugar
1 stick butter
1 tbsp. liquid aminos or soy sauce
2 cloves garlic, minced
1 tsp. salt
Preheat oven to 400 F. Divide asparagus into 12 piles. Wrap one piece of bacon around each pile, spreading it out well. Use a toothpick to hold together. Place the wrapped asparagus in a casserole dish.
Combine butter, brown sugar, liquid aminos, garlic, and salt in saucepan. Bring to boil and then pour over the asparagus.
If you are prepping this the night before, cover this up with foil and put in fridge now until ready to put in oven.
Put dish in the oven and cook for 25 minutes, or until bacon looks cooked. If you like your bacon extra crispy, put it under the broiler for a minute. Don’t forget to take the toothpicks out!