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You can serve these on their own as an appetizer but I think its most fun to user them as dippers for a soft-boiled egg.


6 asparagus legs (or as many as you want to make)

6 strips bacon

1 teaspoon olive oil


Preheat your oven to 400°F. Wash and break off the woody ends of the asparagus.

Lay 6 strips bacon on a parchment lined cookie sheet and put into the oven.  This step precooks the bacon so you don’t end up overcooking the asparagus when they’re combined.  Cook for for about 7-10 minutes – you want the bacon still soft when it comes out.  Drain on paper towel.

Lightly brush some olive oil on the asparagus.

Wrap each asparagus spear in a strip (or half a strip) of bacon leaving the tip showing.  Putt he bacon wrapped spears on a clean parchment lined cookie sheet. Now put them back in oven for another 7-10 minutes or until the bacon is as crispy as you like.

Cool slightly and serve right away. 

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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