Asparagus has been used for cooking and medicinal purposes for over 2,000 years. This green boasts high levels of vitamin K, which is important for heart health and calcium regulation as well as folate, which when combined with vitamins B6 and B12 (as is the case in asparagus) can protect against heart disease and other cardiac ailments. In addition to the health benefits, asparagus is also a crunchy vegetable that can be served up as a delicious appetizer. It’s even better when bacon is added.
How to Make Bacon Wrapped Asparagus
When selecting asparagus, look for thin, firm stalks with deep green tips. Once you’ve gathered a batch of asparagus, toss them in oil, pepper, paprika and a pinch of salt.
Next, take a bundle of asparagus and carefully wrap the bacon around it, wrapping it up or down the bundle. Place the asparagus bundle on a sheet pan or baking dish so the ends of the bacon are face down so the bundle doesn’t unravel. Repeat with the remaining asparagus until all of them are wrapped up.
Place the asparagus bundles in the oven for 15-20 minutes, or until the bacon is nicely browned and the asparagus is cooked to your liking. Serve and enjoy!
Tips:
Use thinly sliced bacon so it cooks in about the same time as it takes for the asparagus to roast. If you only have thick bacon, we recommend precooking it in the oven for 10 minutes or so before wrapping the asparagus.
Thin spears of asparagus will cook more quickly than thick spears of asparagus. Try to use asparagus with uniform thickness so they cook evenly. If you prefer more crispy, well done asparagus, use thinner asparagus. For more tender, less browned asparagus, use thicker spears.
This recipe for baked pork chops seasoned with Chinese five spice powder and served with sautéed escarole is a fantastic way to add some flavor to your usual dinnertime meal while still keeping it quick and easy!
If you’re not familiar with these ingredients, Chinese five spice powder is a blend of—you guessed it—five different spices: star anise, fennel seeds, peppercorns (traditionally Szechuan peppercorns), cloves, and cinnamon. It really punches up these pork chops, giving them both a little heat and a sweet aromatic flavor.
You might know escarole as a salad green, but like most greens, it’s capable of so much more than that. In this recipe, a hint of vinegar, a pat of butter, and a scant drizzle of maple syrup turn escarole into a warm side dish that’s perfect with pork. It’s a bold medley of sweet, salty, and pleasantly bitter flavors. The bitter flavor of escarole can be a “love it” or “hate it” thing. This recipe is meant to woo the haters and please those who enjoy escarole’s natural bitterness.
A very large head of escarole wilts down to four small servings when cooked. Plan to serve another side with the meal, or, if you really love escarole, cook two heads instead of one.
Read MoreHomemade tomato soup is always a crowd-pleaser, but when you add gluten-free meatballs to the recipe, you get a dish that kids and adults alike will clamor for. This tomato soup has a rich, pure tomato flavor plus a spicy kick that turns up the heat. This recipe will make you forget canned tomato soup altogether!
Gluten-free mini-meatballs are the surprise star of the show. Most meatballs are made with breadcrumbs as a binding agent. Instead, these Primal and paleo meatballs hold together with the help of a small amount of almond flour and their petite size, perfect for eating with a spoon.
Bonus: The recipe makes plenty of meatballs to freeze and enjoy later!
Read MoreSwedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be poked with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week snacking.
The allspice and nutmeg seasoning in these Swedish meatballs is subtle, but enough to be noticed, and makes the dish taste different from your average meatball. Swedish meatballs are usually made with a blend of beef and pork, which you could certainly do, but here, we’re using grass-fed beef.
Read MoreThe rich flavors of salty bacon and earthy mushrooms dominate this low-carb risotto dish, turning riced cauliflower into a super-flavorful side. Cauliflower risotto is fantastic served with a main course of roasted chicken, salmon, or thick, juicy pork chops.
The recipe below is great without any additional ingredients, but if you’re really craving comfort food then fatten the risotto up a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives add color and flavor.
Read MoreOnce fall hits, grocery stores and farmer’s markets turn into a harvest festival, and we’re always looking into new ways to use the gorgeous root vegetables and squashes that line the produce aisle. Here, we’re making a one-pot braised pork roast with butternut squash and root vegetables that takes comfort food to the next level. Enjoy a hearty meal that warms your bones, then wrap up in a blanket and enjoy an evening of autumn bliss.
Here’s how to make it.
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