Monday, November 22, 2021

Bacon Wrapped Asparagus Bundles


   This recipes is from Trisha Yearwood, and it's sort of an alternative (or maybe just a nod) to the favorite green bean casserole. They're super easy to assemble in advance and then bake while your turkey is doing its resting after roasting.
Oh! And don't forget the cheese sauce and crumbled French fried onion rings! Thats what really makes it! Absolutely delish!


1 1/2 pounds fresh asparagus, ends trimmed
8 slices bacon
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
Pinch freshly grated nutmeg
1 cup whole milk
1/2 cup grated Gruyere cheese
1/2 cup crispy fried onions

Preheat the oven to 400ºF.
Line a rimmed baking sheet with parchment paper.
Divide the asparagus spears into 8 bundles. Wrap each bundle in the middle of the spears with one piece of bacon. Place the bundles seam-side down on the prepared baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake until the bacon is fully cooked, about 25 minutes.
Melt the butter in a medium saucepan over medium-high heat. Sprinkle the flour over the butter and stir. Cook until the mixture is golden brown and has a nutty aroma, about 1 minute. Stir in the mustard powder, onion powder, nutmeg and remaining 1/2 teaspoon each salt and pepper. Slowly whisk in the milk a little at a time and continue cooking and whisking until the mixture thickens, 2 to 3 minutes. Stir in the cheese until melted, then take off the heat.
Carefully transfer the bacon bundles to a serving platter. Pour the cheese sauce over the asparagus and sprinkle with the fried onions. Serve warm.

-I’ve decided that the whole bundle should be wrapped in bacon, instead of just the center. So, I think the next time I make this, I’m gonna wrap the bundles from end to end. That way everyone can have bacon in every bite! More is more!
-If you can’t find Gruyere, just use any Swiss cheese.


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