If you love to shop at local farmers’ markets like I do, you would agree with me that asparagus is a messenger for spring. It is earliest vegetable coming out of the ground.
When I was living back in Michigan, winter was really cold and long. We had to wait until May when it finally warmed up. And asparagus is always the first seasonal vegetable appearing at farmers’ markets, followed by strawberries in June.
Asparagus can be cooked in so many ways that I can never get tired of it. One of my favorite ways is to grill with bacon. Oh, yes, bacon makes everything so much better! O(∩_∩)O~
1 bunch asparagus
1 package of bacon (1 lb)
salt to taste
freshly ground black pepper
Try to pick the asparagus that is short and thick with tender and juicy texture.
Remove the tough bottom by bending each asparagus near its bottom until it snaps. Discard the tough bottom parts.
Wrap each asparagus with one slice of bacon. Secure both ends with bamboo toothpicks.
I also wrap the bacon slices around some enokitake mushrooms and garlic chives.
Preheat grill to 400F/ 204C
Quickly brush the griddle with some oil. Add bacon-wrapped vegetables.
Excessive dripping fat from bacons may cause the grill to flare up. Keep a close eye on the grill. Flip them frequently if necessary to prevent burning or over cooking.
Sprinkle salt and black pepper on top while grilling.
Bacon turns amazingly golden brown. The vegetables are ready.
You can also bake asparagus in the oven with bacon. But I think grilling is a better way because it adds extra smoky flavors that cannot be produced in a regular oven.