Oven-Baked Bacon Wrapped Asparagus

Instructions

• Preheat oven to 375 degrees.
• Wash and trim asparagus spears, removing the tough lower portion of the stem. (You will need to split out the asparagus into four equal bundles). Wrap one slice of bacon around 5-6 spears of asparagus and place on a baking sheet.
• In a small bowl, combine red wine vinegar, Dijon mustard, honey, garlic, chives, kosher salt, and black pepper. Whisk in olive oil. Pour half of the mustard vinaigrette into a separate bowl and set aside. Take the remaining vinaigrette and, using a basting brush, baste the asparagus bundles. Bake for 15-20 minutes. Turn the broiler on to brown the bacon for the last 1-2 minutes of cooking. Stay close by, as I have always found broilers unpredictable.
• Serve the remaining honey mustard vinaigrette with asparagus bacon bundles.

Notes

• Make it low-carb and keto diet friendly, and omit the honey. 
• To trim asparagus, simply cut off or snap the white woody dried end of the spears. 
• If desired, sprinkle the cooked bundles with Parmesan Cheese or red pepper flakes. 
• To grill, secure the bacon with a toothpick and grill over medium heat, carefully flipping once, until the bacon is crisp and the asparagus is tender, about 10-12 minutes.
• You can also make these bundles on the stove. Heat a little olive oil or melt a little butter in a skillet over medium heat. Add the asparagus bundles seam-side down. Cover with a lid so the asparagus steams a little. Cook until the bacon is crispy, then flip them and brown the other side.
• For storage, place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1915IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 3mg