Asparagus are a delicious and very easy addition to any special meal. They are a very early spring crop, so if you are buying local, buy them then and eat all you can. Over the past few years we've noticed that they are in our fresh grocer's produce department year round.
The ones you buy in the summer, fall, and winter were picked long ago, and have traveled far, so don't be surprised if they taste a little tired. All in all, they beat the stuff in the cans hands down, so we cook them (where we don't notice the difference in taste) and add a marinade. And what's not better with bacon?
1 bunch fresh asparagus
4 slices of bacon, cut in half
Clean and snap off the root ends of the asparagus. Blanch them for about 3 mins in boiling, salted water, then put immediately into ice water to stop the cooking. When cool, remove fromt he water and drain and dry them. Bundle about 5 or six asparagustogether and wrap them in bacon, anchoring with a toothpick.
Add the marinade. Grill over a hot fire for about 8 or nine minutes, turning often, until the bacon is cooked. Plate and serve immediately.
Marinade:
2 Tbs balsamic vinegar
1 tsp olive oil
1/2 tsp white pepper
1/2 tsp Kosher salt
1/4 tsp garlic powder
1 Tbs bleu cheese, melted
Mix the ingredients well before addin them to the asparagus.
