Cornmeal Back Bacon Wrapped Asparagus
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MORE RECIPES WITH LOU’S CORNMEAL BACK BACON
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Ingredients
12 medium asparagus, peeled, and blanched
1 oz. (30 ml) Extra Virgin olive Oil
Fresh Cracked Black Pepper
Method

Peel the steam of the asparagus and blanch in boiling salted water for 1 minute, then cool immediately in an ice bath. Pat the vegetables dry. Lay the Lou’s Cornmeal Back Bacon out flat and wrap around the asparagus, leaving the tips open. Drizzle with a small amount of the olive oil and bake the bacon has crisped. Serve hot, with a second drizzle of olive oil over top.