Rating: 4.5 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

You can wrap almost anything in bacon and it'll taste great. Here is a recipe that works great as appetizers or as hors d'oeuvres. This dish can be served plain or accompanied with a hollandaise sauce or orange ponzu sauce.

Recipe Summary

cook:
15 mins
total:
40 mins
prep:
25 mins
Servings:
6
Yield:
24 pieces
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.

  • Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.

  • Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.

  • To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.

Nutrition Facts

225 calories; protein 15.6g; carbohydrates 4.9g; fat 15.6g; cholesterol 40.7mg; sodium 859.5mg. Full Nutrition
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