Bacon-Wrapped Asparagus
Crispy bacon envelopes tender asparagus and sweet carrot ribbons in this simple yet elegant appetizer. The bacon renders its fat as it cooks, creating a caramelized shell that pairs beautifully with the fresh, slightly grassy asparagus.
Story
This dish brings together the best of both worlds—American-style bacon with classic Chinese vegetable preparation techniques. The key is getting the bacon crispy while keeping the asparagus vibrant and tender.
Ingredients
thick-cut bacon
8 strips
fresh asparagus
16 spears, tough ends trimmed
carrot
1 medium, julienned
vegetable oil
1 tablespoon
black pepper
to taste
salt
to taste
Instructions
1
Prepare the vegetables
Bring a pot of salted water to a boil. Drop the asparagus in for about 30 seconds, then immediately transfer to an ice bath to stop the cooking. Pat dry with paper towels. The brief blanching sets the color and removes any bitter edge.
2
Set up the rolling station
Lay each bacon strip flat on a clean cutting board. Sprinkle the julienned carrot evenly across each strip, leaving a small border around the edges.
3
Wrap and secure
Place 2 asparagus spears at the edge of each bacon strip. Roll tightly, tucking in the carrot as you go. Secure with a toothpick if needed—though thick bacon usually holds itself together.
4
Cook until crispy
Heat oil in a large skillet over medium heat. Place the rolls seam-side down and cook for 3-4 minutes per side, until the bacon is deeply golden and crisp throughout. Season with salt and pepper to taste.
5
Rest and serve
Let the rolls rest for 2 minutes on a paper towel-lined plate to absorb any excess grease. Serve warm as an appetizer or alongside rice for a main dish.
