Bacon Wrapped Asparagus With Raspberry Dipping Sauce Recipes

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BACON WRAPPED ASPARAGUS BUNDLES



Bacon Wrapped Asparagus Bundles image

These bundles can be easily prepared on an outdoor grill or in a hot oven.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish

Steps:

  • Preheat oven, if using, to 400 degrees F.
  • Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
  • To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
  • For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

BACON-WRAPPED ASPARAGUS BUNDLES WITH SPICY DIPPING SAUCE



Bacon-Wrapped Asparagus Bundles with Spicy Dipping Sauce image

Wrapping strips of bacon around fresh asparagus seasons and bastes the spears during cooking. The resulting bundles make an attention-getting appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 10 bundles and about 1/2 cup sauce

Number Of Ingredients 8

30 medium asparagus stalks, trimmed
10 slices peppered bacon
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup mayonnaise
2 teaspoons Sriracha (Asian chili sauce)
2 tablespoons plus 1 teaspoon fresh lime juice
1 tablespoon plus 1 1/2 teaspoons finely chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.
  • Meanwhile, whisk together mayonnaise, chili sauce, lime juice, cilantro, and 1/2 teaspoon salt in a small bowl; season with pepper. Sauce can be refrigerated in an airtight container up to 1 week.
  • Transfer bundles to a platter; remove toothpicks. Serve with dipping sauce.

ASPARAGUS BUNDLES



Asparagus Bundles image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 pounds fresh asparagus, ends trimmed
12 slices bacon
1/2 cup light brown sugar
1/2 cup (1 stick) butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

ROASTED ASPARAGUS WITH HOLLANDAISE



Roasted Asparagus with Hollandaise image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons unsalted butter (1/2 stick)
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 450 degrees F.
  • Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
  • Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
  • Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

Nutrition Facts : Calories 173 calorie, Fat 17 grams, SaturatedFat 8 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

MUSHROOM BACON BITES



Mushroom Bacon Bites image

This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too. -Gina Roesner, Ashland, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 3

24 medium fresh mushrooms
12 bacon strips, halved
1 cup barbecue sauce

Steps:

  • Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked wooden skewers; brush with barbecue sauce., Grill, uncovered, over indirect medium heat for 10-15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.

Nutrition Facts : Calories 82 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

BACON-WRAPPED GRILLED ASPARAGUS



Bacon-Wrapped Grilled Asparagus image

I tried this at a friend's house and modified the recipe to appeal to my family's tastes. I recommend cooking the asparagus outside on the grill. It's excellent for any celebration. -Karyl Tobel, Helena, Montana

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 appetizers.

Number Of Ingredients 5

2 tablespoons soy sauce
2 tablespoons olive oil
1 garlic clove, minced
1 pound bacon strips
16 fresh asparagus spears, trimmed

Steps:

  • In a small bowl, mix soy sauce, oil and garlic. Wrap a bacon strip around each asparagus spear. Thread 8 asparagus spears onto 2 parallel soaked wooden skewers. Repeat with remaining asparagus. Grill, covered, over medium-low heat 18-20 minutes or until bacon is crisp, turning occasionally. Brush with soy sauce mixture.

Nutrition Facts : Calories 138 calories, Fat 13g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 304mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

PROSCIUTTO-WRAPPED ASPARAGUS WITH RASPBERRY SAUCE



Prosciutto-Wrapped Asparagus with Raspberry Sauce image

What a delightful way to kick off a summer party! This upscale asparagus appetizer will make guests feel like you went all-out for them. But with only four ingredients, it's incredibly easy-and so yummy. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 4

1/3 pound thinly sliced prosciutto or deli ham
16 fresh asparagus spears, trimmed
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar

Steps:

  • Cut prosciutto slices in half. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks., Grill asparagus, covered, on an oiled rack over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks., In a small microwave-safe bowl, microwave jam and vinegar on high for 15-20 seconds or until jam is melted. Serve with asparagus.

Nutrition Facts : Calories 50 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 184mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

JOHN'S RASPBERRY ASPARAGUS



John's Raspberry Asparagus image

Steamed asparagus with a lowfat raspberry sauce for a quick and easy side dish. Compliments almost any beef, chicken or seafood meal.

Provided by Anonymous

Categories     Side Dish     Vegetables     Asparagus

Time 10m

Yield 4

Number Of Ingredients 3

1 pound fresh asparagus spears, trimmed
1 (8 ounce) container low-fat raspberry yogurt
½ lemon, juiced

Steps:

  • Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
  • In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
  • Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 17.6 g, Cholesterol 3.8 mg, Fat 0.7 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 42.7 mg, Sugar 12.3 g

GRILLED CHIPOTLE SHRIMP



Grilled Chipotle Shrimp image

I created this recipe for a Cinco de Mayo party, and it was a hit! It's so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp's heat perfectly. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 5 dozen (1-1/4 cups sauce).

Number Of Ingredients 15

1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
6 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
2 pounds uncooked large shrimp, peeled and deveined
CILANTRO CREAM SAUCE:
1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon minced fresh mint

Steps:

  • In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI



Roasted Brussels Sprouts with Sriracha Aioli image

This Sriracha Brussels sprouts recipe constantly surprises you-it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. -Molly Winsten, Brookline, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 servings

Number Of Ingredients 8

1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 to 4 teaspoons Sriracha chili sauce, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup mayonnaise
2 teaspoons lime juice
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.

Nutrition Facts : Calories 146 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

BACON-WRAPPED SHRIMP WITH CHIPOTLE BARBECUE SAUCE



Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 49m

Yield 6 servings

Number Of Ingredients 10

20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
1/2 cup barbecue sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper

Steps:

  • Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
  • Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
  • Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
  • Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

FILET MIGNON WITH BéARNAISE SAUCE AND ROASTED ASPARAGUS RECIPE



Filet Mignon With Béarnaise Sauce And Roasted Asparagus Recipe image

Provided by tulawdog

Number Of Ingredients 12

1/4 cup dry white wine
1/4 cup white-wine vinegar
1/4 cup finely chopped shallots
2 tbsp. chopped fresh tarragon, divided
3 large egg yolks
1 stick unsalted butter, cut into 8 pieces
1/2 tsp. fresh lemon juice, or to taste
Kosher salt and black pepper
1 lb. asparagus, trimmed
1-2 tbsp. olive oil
4 8-10 oz. beef filet mignons
Minced parsley, for garnish

Steps:

  • 1. Boil the wine, vinegar, shallots and one tablespoon of tarragon in a small, heavy saucepan until the liquid is reduced to two tablespoons. Then strain it through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids. 2. Whisk the yolks into the vinegar mixture, and then set the bowl over a pan of barely simmering water. Cook, whisking constantly, until the yolks have thickened slightly (do not scramble them). Whisk in the butter, one piece at a time, adding each piece before the previous one has melted completely. (Note: have your butter ready next to you so you don't accidentally overcook the eggs). 3. Remove it from the heat, and whisk in the lemon juice, remaining tablespoon tarragon, about 1/2 teaspoon kosher salt and 1/2 teaspoon pepper (or to taste). 4. Transfer the sauce to a smaller glass bowl, and place it into a saucepan that has boiling hot water in it. Cover it with a lid. This keeps the sauce warm while you grill or roast the filet mignon and roast the asparagus. 5. For the filet mignon, season each steak with kosher salt. If you are roasting the filets in a roasting pan or ovenproof frying pan, heat one tablespoon of the olive oil. When the filets are hot, sear them on all sides until they become golden brown. Transfer the pan to the oven and roast them for seven to eight minutes, turning the filets over after three to four minutes. 6. If you are grilling the filets, grill them over hot coals for about eight minutes per side (five minutes per side for rare). 7. To cook the asparagus, begin by preheating the oven to 400 °. 8. Snap or cut the dry stem ends off each asparagus, and place them on a heavy baking sheet. Drizzle olive oil on them, sprinkle them with salt and pepper and toss them. Roast the asparagus until it is tender, which will take about eight to ten minutes, depending on how thick your asparagus is. Cool it slightly, and serve it warm or at room temperature.

BACON-WRAPPED ASPARAGUS BUNDLES WITH SPICY DIPPING SAUCE



BACON-WRAPPED ASPARAGUS BUNDLES WITH SPICY DIPPING SAUCE image

Categories     Vegetable

Yield 10 bundles

Number Of Ingredients 8

30 medium asparagus stalks, trimmed
10 slices peppered bacon (or procuitto or thin bacon)
1/4 cup olive oil
Coase salt and freshly ground pepper
1/2 cup mayo
2 teaspoons Sriracha (Asian chili sauce)
2 tablespoons plus 1 teaspoon fresh lime juice
1 tablespoon plus 1 1/2 teaspoons finely chopped fresh cilantro

Steps:

  • 1. Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Wrap a piece of bacon around each bundle, starting around 1/2 inch from the bottom oft he tip. Secure with a toothpick. Transfer to a rimmed baking sheet and drizzle with oil and sprinkle with salt and pepper. 2. Roast, flipping halfway through, until asparagus begins to wilt and bacon is brown, 20-22 minutes. 3. During roasting, whisk together mayo, chili sauce, lime juice, cilantro and 1/2 teaspoon salt in a small bowl. Season with pepper. Sauce can be put in fridge for up to 1 week. 4. Transfer bundles to a platter in a pile, and serve with dipping sauce.

ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS RECIPE



Roasted Brussels Sprouts with Bacon & Chestnuts Recipe image

Provided by advancedlca

Number Of Ingredients 6

6 oz bacon, diced
5 shallots, minced
4 lb brussel sprouts, halved lengthwise
1 cup roughly chopped roasted and peeled chestnuts (fresh or jarred)
2 tbs choppped fresh thyme
Salt & Pepper to taste

Steps:

  • Preheat oven to 425 degrees. In a large roasting pan or ovenproof saute pan over medium heat, cook the bacon until crisp, 5-8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high , add the brussel sprouts, chestnuts, thyme, salt and pepper and stir well. transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender, about 10 minutes more. transfer to serving dish and serve immediately.

BACON WRAPPED ASPARAGUS RECIPE



Bacon Wrapped Asparagus Recipe image

Provided by [email protected]

Number Of Ingredients 3

14 oz asparagus
Olive Oil
Salt/Pepper to taste

Steps:

  • 1. Preheat air fryer to 380 F 2. Place cleaned and prepped asparagus into a bowl...toss with olive oil, salt, and pepper until evenly coated 3. Wrap one or two pieces of asparagus with bacon 4. Place wrapped asparagus in fryer for 7 minutes 5. After 7 minutes...flip asparagus and cook for an additional 7 minutes

BACON WRAPPED ASPARAGUS WITH RASPBERRY DIPPING SAUCE RECIPE



Bacon Wrapped Asparagus with Raspberry Dipping Sauce Recipe image

Provided by drb487

Number Of Ingredients 7

20 stalks fresh asparagus, rinsed
1 pound slice bacon
1/2 cup seedless raspberry jam
1/2 cup Dijon mustard
2 tsp honey
salt
Freshly ground black pepper

Steps:

  • Snap each asparagus stalk in two; discard the tough shorter ends. If needed, use a vegetable peeler to peel the tough outer layer from the remaining stems. Wrap each stalk entirely with bacon. In a large skillet or on a griddle, cook asparagus until bacon is just crisp and stalks are firm and bright green. Transfer to paper towels to drain. Reserve 2 teaspoons fo bacon drippings for dipping sauce. Heat the jam in a microwave for about 10 seconds or until soft. Whisk reserved bacon drippings, Dijon, honey and pinch of salt and pepper into jam until smooth. Serve asparagus with sauce for dipping.

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