I love good asparagus. With our extended cool spring, it's been all over the farmers markets. I love cooking clean with it, or if we have guests, baking it into a tart with some tasty Gruyere. But the way I usually eat is simply roasted with a little olive oil, juice of a lemon, and some salt and pepper.
Here's how I usually eat it.
Here's a link to my asparagus tart.
And then came along this.
Yes, that's what you think it is. Little evening shawls of bacon wrapped around the asparagus spears. I sliced the bacon lengthwise in order to have thinner pieces, then in half, because really, I only wanted to use a few pieces. This was to be more about the asparagus than the bacon. I am not a bacon freak (you know what I'm talking about), but I do value the flavor a small bit of bacon can give to a dish.
Just wrap them around a bit, place on baking pan (with lipped edge), and roast in a 425 degree oven for 20 minutes. Check on it periodically to make sure the bacon isn't burning. Remove from oven and rest spears on a plate with paper towels.
These make a great lunch with a salad, or with eggs for breakfast. But then again, fresh seasonal asparagus is always good. With a little bacon? Amazing.