So I have a rather late start to my day here. I had Internet issues this morning and then had to run a bunch of places today now I’m back online and trying to finish what I started this morning. I really could use a nap right now and it’s not even 2:00pm!

Thank you for all your well wishes to the hubby he says THANK YOU!! Our winner of the Rachael Ray 30 minute meals 2 goes to……Kathy!! Congrats and I hope you find lots of good stuff to whip up! Please email your information at so I can get your book out to you right away.

Today’s recipe is a simple one yet full of flavor. I’ve made it a couple of times now. If you use thick bacon you might want to cook it a little otherwise your asparagus will be over cooked. I also made it with prosciutto and that seems to work best. Be sure to adjust your time in the oven if you have thinner asparagus.

Asparagus Bundles

(Adapted from Home Cooking with Trisha Yearwood)

2 pounds fresh asparagus, ends trimmed
12 slices bacon
1/2 cup light brown sugar
1/2 cup (1 stick) butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400 degrees F. Divide the asparagus into 12 bundles/ Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. (I didn’t do this, it did fine laying the flap side down.) Lay the bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper. Bring the mixture to a boil.

Pour the hot sugar mixture over the asparagus bundles.

Transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked. Remove the toothpicks before serving.

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