The taste of spring – The easiest asparagus recipe in the world!
Springtime is asparagus season! Usually asparagus harvest in Switzerland starts around mid-April and traditionally lasts until June 24th: The last asparagus is harvested on St. John’s Day. To survive winter the green vegetable has to prepare for frosty temperatures. The asparagus leaves need around 100 days to prepare for colder temperatures. From June 24th to the first frost it is approximately 100 days.
Boiled, steamed or grilled: Asparagus is one of my favorites vegetables. I enjoy asparagus in my salad as a side with my steak or as a creamy soup. I like quick and easy recipes that take less than 30 min to cook. Bacon wrapped asparagus is done super fast and tastes amazing! You only need two ingredients:
asparagus (depending on hunger and side dishes, 3-6 white asparagus spears)
bacon strips (2-3 bacon strips per asparagus spear, depending on the lenght)
and some salt and pepper or other spices.
Depending on how hungry I am and what side dishes I will have with the asparagus, I use three to six big white asparagus spears and depending on the lenght of the asparagus spears, two to three bacon strips. That’s it! Salt and pepper or any spices to your liking and you are good to go.
While preheating the oven to 220° C, prepare the asparagus spears. Using a peeler, peel the asparagus starting around 2 cm below the tip and cut 3 cm off at the bottom, a bit more if necessary. Wrap the bacon strips tighthly around the asparagus spears and place them on a baking tray lined with baking paper or in a casserole. Season with salt and pepper or any other spices to your liking. Bake at 220° C in the middle of the preheated oven for about 20 min. In the meantime, prepare a side of butter potatoes (as shown in the picture) or a lettuce salad. Serve the bacon wrapped asaparagus with Hollandaise butter sauce.
This recipe can also be done with green asparagus. Green asparagus usually is a bit slimmer than white asparagus. Therefore, take three or four asparagus stalks and bundle them together with the bacon strips. Remember that the cooking time reduces when using slimmer stalks. Just peek into the oven once in a while: When the bacon starts to get crispy, the asparagus is done too.
Craving for more asparagus dishes?
Have you tried my creamy asparagus soup yet?