Can you think of a non-dessert ingredient that isn’t better wrapped in bacon? It’s hard, right? Ever since making these shrimp, I have been wanting to wrap all things in bacon. Here is a great way to start.
This recipe is paleo, and dairy and gluten-free. It’s got a lot of asparagus and some good protein, so I’m calling it healthy. Besides, it’s beautiful, delicious, and easy. The hardest part is waiting for it to roast.
You can make this without the eggs for an elegant side dish that would go well with a steak or almost any dinner I can think of. This would also be great for a weekend brunch, and I just enjoyed it immensely for my Monday lunch. Try it! It looks fancy, and everyone you feed it to will love you for wrapping their veggies up in bacon.
Ingredients (serves 4; adapted from How Sweet It Is):
2 cloves garlic, minced
1 tablespoon coconut oil
1 tablespoon sesame oil
1 bunch asparagus, ends trimmed
4 slices thick-cut bacon
1 tablespoon roasted sesame seeds
4 eggs, poached or fried (I use these adorable poach pods)
Salt to taste
Preheat the oven to 400. In a small bowl, mix together the garlic, coconut oil, and sesame oil.
Line a baking sheet with foil or parchment and place a rack on top. Divide the asparagus spears into four equal bundles, and wrap each one with a piece of bacon. Place the bundles on the rack with the ends of the bacon underneath so it stays put.
Brush the garlic and oil mixture over the bundles, then sprinkle with sesame seeds. Bake for 35-40 minutes, or until the bacon is crisp. Top with the eggs, sprinkle with a little salt, and serve.
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