I’m sharing an Easter side dish that combines two of my favorite foods: bacon and asparagus. Both these will go with scallop potatoes, ham, and the usual Easter dishes. The only other ingredients you’ll need are a couple tea spoons of olive oil, a teaspoon of rosemary, and a few pinches of salt and pepper.
First thing you’re going to do is place bacon strips on a microwaveable plate lined with a paper towel and another paper towel on top of the bacon. Cook on high for about 2 and a half minutes. Take it out and let it cook for about 5 minutes. It should still be flexible.
Next, toss the asparagus with olive oil, rosemary, salt, and pepper. Then put asparagus spears in groups of 3 and wrap each group with a slice of bacon. Place the bundles n a wire rack set inside an aluminum foil lined baking sheet. Heat oven to 425 and bake them until asparagus is tender and the bacon is crispy. Serving it right away is best.
Here’s an alternate way of making them in a pan.