Ingredients
For The Asparagus And Bacon
1 pound asparagus, ends trimmed
1–2 tablespoons Buona Cucina EVOO, Garlic Oil, or infused oil of your choice
Kosher salt, to taste
8 slices bacon, cut in half
Fresh ground black peppercorns, to taste
FOR THE BALSAMIC GLAZE
1 tablespoon light brown sugar
2 tablespoons Buona Cucina Traditional Dark Balsamic Vinegar
Directions
Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper and place a cooling rack on top.
Partially cook the bacon: In a skillet over medium heat, cook the halved bacon slices for about 4–5 minutes, just until the fat starts to render but the bacon is still pliable (not fully crispy). Remove and drain on paper towels.
Prepare the asparagus:
Lay trimmed asparagus spears on a plate or sheet pan.
Drizzle with Buona Cucina EVOO, Garlic Oil, or your favorite infused oil.
Sprinkle lightly with kosher salt.
Wrap the asparagus:
Wrap each asparagus spear with a half-slice of the partially cooked bacon in a spiral pattern.
Place wrapped asparagus spears on the prepared cooling rack.
Make the glaze:
In a small bowl, stir together the brown sugar and Buona Cucina Traditional Dark Balsamic Vinegar until well combined.
Brush and season:
Brush each bacon-wrapped asparagus spears generously with the balsamic glaze.
Season with freshly ground black pepper.
Bake for 12–15 minutes, or until the bacon is crispy and the asparagus is tender.