Very easy, versatile, and classy appetizer with a kick. Easy clean-up too. Garlic salt and red pepper can be omitted if they don't complement the main dish.

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Recipe Summary

prep:
15 mins
cook:
23 mins
total:
38 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.

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  • Toast bread in the preheated oven until lightly golden, about 5 minutes.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but still pliable, about 8 minutes. Drain bacon slices on paper towels.

  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

  • Melt butter in a skillet over medium heat; cook and stir asparagus in hot butter under tender, about 5 minutes. Cut asparagus into pieces that will fit the bread slices. Season with garlic salt; wrap with bacon slices.

  • Arrange bacon-wrapped asparagus on toasted bread slices. Cover with mozzarella cheese slices. Sprinkle red pepper flakes on top.

  • Bake in the preheated oven until mozzarella cheese is melted and lightly browned, 3 to 5 minutes.

Cook's Note:

Substitute Monterey Jack or Muenster cheese for the mozzarella if desired.

Nutrition Facts

220 calories; protein 13.3g 27% DV; carbohydrates 17g 6% DV; fat 11.3g 17% DV; cholesterol 33.5mg 11% DV; sodium 615.6mg 25% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/07/2017
This is quite delicious. I skipped the butter part of the recipe and left out the garlic salt. I did add red peppers though. Thank you for the recipe. Read More