Bacon Wrapped Asparagus is enjoyed around the world, but try it Japanese-style as well. The texture of asparagus pairs well with the savory saltiness of bacon, creating a delightful dish.
8slicesthin-cut bacon, sliced in half(If available, Japanese-style bacon with a tender texture is recommended.)
1Tbspsake
pinch ofground black pepper
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Instructions
Trim the tough ends of asparagus by about ⅘ inch (2cm), then cut the stalks into thirds. If the asparagus skins are tough, peel them.
Place three pieces of asparagus on a slice of bacon and roll them up. Secure the end of each bacon slice with a toothpick to prevent it from falling apart. Repeat this process with all the asparagus and bacon.
Heat oil in a pan. Once the pan is hot, add the bacon wrapped asparagus and sauté over medium heat. When they are browned, flip them over and cook on all sides.
Add sake to the pan, cover with a lid, and let it steam over low heat for a few minutes until the asparagus becomes tender.
Turn off the heat, remove the lid, and sprinkle black pepper over the bacon wrapped asparagus.
Notes
You can store them in the refrigerator for up to 3 days.
Nutrition
Calories: 222kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Pork, Quick, Side Dishes, Vegetable
Keyword: asparagus, bacon
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