Bacon Wrapped Fresh and Tender Asparagus
Description
Each person can enjoy their own little mummy wrapped bundle of fresh asparagus with this recipe. Drizzle creamy Hollandaise sauce over the top and sprinkle with a little grated lemon peel.
Ingredients
1 lb. medium asparagus
1 T. olive oil
freshly ground black pepper, to taste
6 slices bacon
Hollandaise sauce (see recipe)
Hollandaise sauce:
1/2 c. butter
3 large egg yolks, lightly beaten
1/4 c. whipping cream
2 T. freshly squeezed lemon juice
1/2 t. dry mustard
1/4 t. salt
2 - 3 drops hot pepper sauce
grated lemon peel
Directions
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Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and preheat the pan for a little bit.
Rinse, pat dry and trim asparagus spears to 6 inches. Lightly brush asparagus with olive
oil; season with pepper. Wrap 1 slice of bacon mummy-style around 4 - 5
asparagus spears, leaving tips exposed. Place wrapped bundles on the prepared jellyroll pan.
Bake until bacon is crisp and asparagus is tender, about 25 minutes.
Place on serving platter; drizzle Hollandaise over top. Garnish with lemon peel.
6 servings
Hollandaise sauce:
Place butter in a 2 cup glass measure. Microwave on High until butter is melted, about 45 seconds. In a small bowl, whisk remaining ingredients until smooth. Whisk egg mixture into the melted butter. Microwave
on Medium 50% power, whisking every 30 seconds until mixture is thickened and smooth, about 90 seconds.
Serve immediately on asparagus.
Makes about 1 cup