I often buy a pack of bacon for weekend brunch and this is how I use the leftover bacon over the weekday for dinner. This recipe is perfect for those days that I need to get a dinner done in a very short time: short prep time, 20 minutes in the oven and I am free to cook something else over the stove.
I like the idea of wrapping vegetables using bacon as the greens can lighten up the greasiness from the bacon. I remember I tried pan fried chicken drumlets wrapped in bacon in a cafe many years ago, the first bite was heavenly as the juicy drumlet was fully flavored by the bacon. However, I could barely finished the first piece because it was way too salty and oily for the subsequent bites. I was impressed by the idea of using bacon to wrap up something but at the same time I had been quite rejected to try anything wrapped in bacon since then, including asparagus.
It was only until one day when I found nice, fresh asparagus was on promotion and bacon was just at the next refrigerating section, I decided to give “bacon wrap” another try. It turned out that I quite like it. The asparagus is soaked in smoky and extremely flavorful juice. What is more surprising is the juice is not as oily as you’d imagine (the oil dripped from the bacon) because it is diluted by the water from the vegetables during the heating process.
I have to say this is the easiest recipe I am intended to share in my plan as I am not as fit these days to carry out my daily life plan, including cooking and blogging. However, the easiest doesn’t make it the lousiest. I think it is probably one of the best ways to make extreme meat lover to consume more vegetables willingly.