Roasted Asparagus with Bacon

Name: Roasted Asparagus with Bacon
Cuisine: American
Ingredients: 1 bunch Fresh Asparagus (6-8" inch long); 1/2 lb Sliced Bacon; 1 medium Sweet Onion; 2 tsp Minced Garlic; 1 Extra Virgin Olive Oil ***; 1 Sea Salt & Ground Peppercorn***; 1 Grated Parmesan or Romano Cheese***

anitawillie54 @cook_3072999

Right now is the time to start looking for your Asparagus; April/May is when its tender if you can get them no bigger then a pencil. Try this, I'm sure you'll like it a lot! :chef (L) :hungry

anitawillie54 @cook_3072999

Right now is the time to start looking for your Asparagus; April/May is when its tender if you can get them no bigger then a pencil. Try this, I'm sure you'll like it a lot! :chef (L) :hungry

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Ingredients

1 bunchFresh Asparagus (6-8" inch long)
1/2 lbSliced Bacon
1 mediumSweet Onion
2 tspMinced Garlic
1Extra Virgin Olive Oil ***
1Sea Salt & Ground Peppercorn***
1Grated Parmesan or Romano Cheese***

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Steps

1

Wash then cut the cut end at an angle.
2

After you have your pan picked out to use; present oven at 400° F; ***brush oil onto asparagus (making sure you cover from top to end).
3

Place bacon on a flat area, count out 8 spears to each bacon.
4

Place to where the bacon is in the middle (keep in mind the bacon is going to wrap around)
5

Cut your onions in sections (cut 1/2 then cut 1/2 again and do this again till you have enough cut onions to place two on each warp).
6

Place asparagus on top of bacon, wrap one end of bacon around, then place your first cut onion on top (half of the onion is sitting on the bacon); then repeat the second cut onion to place just underneath (tip to tip touching) then with the other end of bacon wrapping all around. (when cooked, bacon will tighten up).
7

Place into your very lightly oiled pan.
8

Putting minced garlic at random areas of the spears, then ***salt only the spears lightly and sprinkle on the peppercorn lightly, and then sprinkle the cheese.
9

Place in middle rack of oven.
10

10 - 12 minutes, or till tender.
11

Serving of 4 - 6

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Cooksnaps

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anitawillie54 @cook_3072999

on April 08, 2013 02:19

I'm a retired chef of 40 plus years, now I'm a Homemaker/Caregiver to the Elders. I'm in Illinois (USA) I have a wonderful husband and I am a grandmother, and a great-grandmother that LOVES to be in my vegetable gardens. I love to cook, bake, and do my canning and freezing from my gardens. My wonderful husband and I rescue horses, we go camping, ride our motorcycle and we love going to the farmers market and antique hunting. I have a BIG collection of cookbooks, dates from mid. 1800s to 1979. I do have some new ones but it has to be in my liking. I do alot of Italian and Native American cooking a little of German and Swedish cooking but mainly it's Italian for I am Italian. I also try many recipes and create my own. I thank God every day for what He has given me and pray for what He is about to have me do tomorrow!