Saturday, 11 June 2011
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What Not To Do - Grilling Bacon Wrapped Asparagus
This is a guest post from Savory Bites.
Awhile ago, I saw Slo tweet about bacon wrapped asparagus, picture and all, and I thought to myself- “dang, that looks good.” Oh wait! There’s a barbecue coming up. Maybe I’ll bring it!
So I did. I bought asparagus spears along with the thickest, fattiest, juiciest bacon known to mankind.
Can you guess what happened?
THIS- FIRE!!!
Want to let others know that you’re a rookie at grilling? Well then do precisely what I did. *Note to self: To preserve the eyebrows of the grill-er along with the fresh greenness of the grill-ee, buy lean bacon next time.
I think that means that bacon is not meant to be grilled (at least not on grill powered by coal).
Holy leaping potatoes! Look at those flames!
There was some epic fire-age going on out there and a bit of charring. Sorry Will, my bad. I promise I won’t bring anything that drips fat next time.
While it was an epic fail on the bacon part, if you have lean bacon, do wrap it around the asparagus. While bacon + asparagus make a yummy enough combination, you might as well add in some panko. Actually, what you really want to add is some good quality, coarse dijon mustard. It gives it this awesome kick. The panko, if grilled and seized by the fiery temperature of the bacon fat, gets all crispy and crunchy. You can omit the panko if you don’t have it.
Bacon Wrapped Asparagus with Dijon & Panko
Ingredients:
- The LEANEST bacon you can find
- Asparagus spears
- Course dijon mustard
- A cup of panko bread crumbs
Recipe:
Using a knife, lightly spread the dijon mustard over the asparagus spears. You don’t need to completely coat it, just a thin spread is fine. Then, roll it in some panko until it is covered. The panko may fall off, which is perfectly fine. Take a piece of bacon and carefully wrap the the asparagus spear so that the panko is enclosed.
Grill until the bacon is cooked.
Even charred, you are still photogenic oh, bacon wrapped asparagus!
*And as a side note, credits to Angela Zou for the photo in the June 2011 banner!
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About the Author
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- From: savorybites
- Name: Jessie
- About Me: Who am I? My name is Jessie and I’m a New Jersey native. I’m an undergrad business student at New York University, but like many people, I share a passion for food. After all, who doesn’t like to eat? For me, food is a sort of therapy and one of my favorite forms of socializing. I don’t consider myself well versed in the food world; I started cooking about a year ago and have had many baking disasters (probably due to my 25 year old oven). I wish I could call myself a food critic, but I lack the writing skills that captivate tastebuds. You’ll find that my early posts are devoid of any details helpful to anyone seeking a critical restaurant review. I’ve improved in my recent posts as well as added more and better pictures, but I still have a long way to go before I become even remotely close to a food critic. What do I like to eat! (?) I love to eat almost everything, so let’s talk about what I don’t like to eat. Well to start
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Comments (3)
interesting. why didn't you put a foil under the spears to catch the drip & prevent burn?
Recently tried making bacon wrapped hot dogs (twice). The first time ended up pretty much the same way as your asparagus. The second time, I cooked my bacon partially so most of the fat has rendered and then wrapped it around the hot dogs, while the bacon was still pliable. I used bacon of medium thickness, came out perfect the second time. That is a good idea, adding the panko to absorb some of the grease though.
sounds so delicious in theory, and so annoying...