Bacon Wrapped Asparagus and enter to #WIN a book!

I have seen bacon wrapped asparagus on Pinterest and on various recipe sites many times. For years, my go-to recipe for asparagus has been very simple. I roast the aspargaus spears. Quick, easy and delicious. But for a special brunch, I wanted to dress them up a little bit.

I have to admit that I had reservations. They take 15 - 20 minutes to roast. Would they cook enough if they were bundled? Would that be enough time for the bacon to cook through? Would the interior asparagus be too raw?

So I studied the various recipes. One lady advised using only thick asparagus because the thin ones get too crispy. One site advised using only half a strip of bacon on each one. Since I roll my roasted asparagus in oil, powdered garlic, and salt before I roast it, I wondered if pouring a sauce over the bundles would work. Yikes!

I decided to stick with pouring the sauce over the completed bundles. After all, that's what all the recipes recommended. And they came out great!

**My asparagus was very thin, so I used 5 or 6 in a bundle. For thick asparagus, I would recommend using 4 spears.

In addition, I sliced a strip of bacon in half lengthwise and cut it through the middle. So I had four strips to use for my little bundles. That turned out to be a good move.

If you have thick spears, then by all means use a strip of bacon because they'll cook about 5 minutes longer anyway.

Do not use thick bacon.**

Bacon Wrapped Asparagus

fresh asparagus (count on four to six spears per helping)
bacon
2 tablespoons butter
1 teaspoon dark brown sugar
1/4 teaspoon powdered garlic
1/4 teaspoon ground black pepper

Preheat oven to 400. Wash the asparagus and break off the tough ends. Take 4-6 asparagus spears and wrap with a slice of bacon. Place in a casserole dish. (**Read blog above regarding thin spears versus thick spears and how much bacon to use.) Place butter, brown sugar, garlic powder, and pepper in a small pot. Melt and whisk together. Pour over the bundles. Roast for 15 minutes if you have thin spears of asparagus and 20-25 if you have thick spears.

Before roasting.

After roasting.

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