Bacon+wrapped+Asparagus

Try#1 I added fresh chopped red pepper to the dish. It was more pleasing to the eye with this red color in the dish. I also added some fresh garlic as the butter was melting. The next time I am going to par cook the bacon first so it comes out crispier. I'll half the sauce too. The first time the asparagus sat in too much juice, so halving it will help. I think too it might be good to sprinkle Parmesan cheese on top too. I'll let you know how the try #2 goes! Try #2 I only used about 3 T of butter, 2 T of sugar, 3T of soy. This was much better b/c there wasn't so much juice and I precooked the bacon so it turned out nice and crispy. I will definitely make this again using #2.

Ingredients 2 pounds fresh asparagus, ends trimmed 12 slices bacon 1/2 cup light brown sugar 1/2 cup (1 stick) butter one clove of chopped garlic 1 tablespoon soy sauce 1/2 teaspoon garlic salt 1/4 teaspoon freshly ground pepper

Directions Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.