I don't have The Facebook, so on The Internet I have to peer above a big opaque box that obscures half the screen. In the gap on Tastemade Facebook I saw something delicious: bacon wrapped asparagus. Yum. Asparagus is plentiful and cheap now and to take advantage I went ahead and made three batches of this recipe. I made the first two with normal sized asparagus spears. I not only cut off the woody ends, I also shaved the bottom third of the skin away. I used teeny tiny asparagus spears for the third batch and though they were cute, there was a low asparagus to bacon and puff pastry ratio. I would stick to the ordinary sized asparagus from now on.
I found that the asparagus rolls worked best with only half the puff pastry and half the streaky part of the bacon. I don't call the "not eye" part of the bacon anything, but I have seen it in the deli with a "streaky bacon" label. I didn't have any Parmesan cheese and so my rolls have none.
If I was up to it, I would serve this with some roasted tomatoes and maybe some Hollandaise or cheesy sauce. I plan to make a fourth batch and take them to Sewing on Wednesday.
Bacon Wrapped Asparagus makes 12
- 12 spears of asparagus
- 1 sheet of puff pastry, thawed
- 6-12 rashers of streaky bacon
- 1-2 tbspn wholegrain mustard
- 1 egg, beaten
- 1-2 tbspn Parmesan cheese, finely grated
Preheat the oven to 230*C and line a tray with baking paper. I put the tray in the oven as it heats up so the puff pastry hits the very hot tray and starts to puff up more quickly. Or at least this is what I choose to believe.
Prepare the asparagus by cutting off any woody stems and if it is thick, peel the darker green skin off the ends. Cut the thawed puff pastry into 12 thin strips and create 12 long thin pieces of streaky bacon about the same length as the puff pastry.
Layer a strip of bacon overlapping slightly the puff pastry and twist on lots of freshly ground black pepper. I found the best way to cover the asparagus was to wrap the beginning across to the right and kind of seal the pastry together, and then bring the long end and spiral around to the left.
But of course do whatever works for you, I pinched the ends together.
Lay the wrapped asparagus onto the tray, spread on some mustard and then brush with the beaten egg. I did half with, and half without, mustard. This is where you would add the Parmesan cheese.
Bake for 15 -17 minutes. I turned the tray after 10 minutes. They took 17 minutes to bake. They are ready when the pastry is a deep golden brown and crisp. You can cool on the tray and serve warm or cold, or piping hot. I like them every way!!!