I love spring because in Illinois that means fresh asparagus. Not that woody stalky stuff from the grocery store. Instead it's crisp and green (or purple or white) and such a seasonal treat to eat. In this recipe we wrap each spear in bacon and then serve it up with a garlic aioli.
I've put an * by the items I can purchase at my Illinois farmers market.
For the asparagus:
1 pound asparagus*
6 slices of bacon, cut in half*
Salt and pepper to taste
For the garlic aioli:
2 teaspoons minced garlic*
1/4 cup mayo
1/4 teaspoon salt (I LOVE this salt)
1 egg yolk*
2 teaspoons (freshly squeezed) lemon juice
Pre-heat your oven to 400 degrees.
Wash, dry, and then cut off the bottom inch of the asparagus spears.
Wrap each spear with half a slice of bacon. Wrap tightly starting from the bottom of the stalk.
Place the bacon wrapped asparagus on a foil-lined cookie sheet. Season with salt and pepper.
Bake for about 20 minutes. I like my bacon crispy so I often leave them in a little bit longer and then finish them off under the broiler for an even crisper bacon.
While the asparagus is in the oven make the aioli. To do so combine the garlic, mayo, egg yolk, salt, and lemon juice. Mix together until smooth.
Serve the bacon-wrapped asparagus alongside the aioli.
Serving size: Makes about a dozen or so of the most scrumptious spears of asparagus you've ever eaten.