- Craig Claiborne born (1920)
Asparagus Bundles with Bacon
- 2 Pounds medium asparagus (2 bunches)
- 1/3 Cup balsamic vinegar
- 1/2 Teaspoon dried thyme leaves
- 1/8 Teaspoon freshly ground black pepper
- 8 slices thick-cut bacon
Marinating asparagus and wrapping them in bundles with thick, juicy bacon turns the spears into a little entrée or a hefty side dish. Saving the marinade for drizzling over the cooked bundles adds one last punch of flavor. The bundles can also be roasted in the oven.
Preheat the grill to medium heat, about 350 degrees.
Remove the tough ends of the asparagus.
Combine the balsamic vinegar, garlic, thyme, and pepper in a large shallow dish. Add the asparagus and toss to coat. Marinate at room temperature for 15 minutes. Reserve the marinade.
Bundle about 8 or 9 spears together and wrap in bacon. The bacon will hold the spears together without any toothpicks or skewers. Continue with the remaining asparagus and bacon. You should have 8 bundles.
Grill the bundles for 8 minutes, turning 3 times, or until the bacon is done and the asparagus is tender. Transfer the bundles to a serving platter and drizzle with the reserved marinade.