Spicy Bacon Wrapped Asparagus Recipes

SPICY ASPARAGUS SPEARS

Steps:

• In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

BACON-WRAPPED ASPARAGUS

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
• Clean the asparagus. Dry the spears and remove the tougher woody ends. Lightly coat the asparagus spears with olive oil. Form the bundles by wrapping about 4-6 asparagus spears (depending on their thickness) in one or two bacon slices (depending on their size as well). Place the asparagus bundles on the prepared baking tray and sprinkle with some freshly ground black pepper.
• Roast in the oven for about 12 minutes. If the asparagus spears are very thin, start checking after 10 minutes or so, if the asparagus spears are thicker, they might need about one or two extra minutes. Check by piercing with a fork, they should be softer, but still have a bite. Serve immediately.

BACON WRAPPED SCALLOPS RECIPE (SWEET & SPICY)

Steps:

• Adjust oven rack to upper-middle position and set oven to broil.
• Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray.
• Remove the side muscle attacked to each scallop and, if necessary, cut the scallops to the same size. Pat the scallops with a paper towel.
• To ensure the bacon crisps and cooks throughout during broiling, it is necessary to parcook the bacon before wrapping the scallops. The most proficient way is to line a microwave-safe plate with 4 layers of paper towels and spread 8 bacon slices on top. Cover the bacon with 2 more layers of paper towels and microwave on high 1½-2 minutes or until the bacon fat begins to melt but is still pliable. Transfer the first 8 slices to the counter and repeat with the remaining 8 slices of bacon.
• Place the scallops on a plate and season with kosher salt.
• Cut one slice of bacon (width and length) to fit around one scallop with just enough overlapping to secure with a toothpick. Place the scallop on the prepared baking sheet and repeat the process until all scallops are wrapped.
• Top each scallop with 1-teaspoon pepper jelly.
• Broil the scallops 3-4 minutes, spinning around the baking tray after 2 minutes. The scallops are done when the edges of bacon have browned, the scallops are opaque and bounce back slightly when touched.
• Transfer scallops to a serving tray and serve immediately.
• Enjoy!

BACON-WRAPPED ASPARAGUS

Steps:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.
• **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.

BACON-WRAPPED SRIRACHA ASPARAGUS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Divide asparagus into sets of 3 spears; push 1 toothpick through the asparagus bases and 1 toothpick near the tops to secure the sets.
• Spread about 1 teaspoon sriracha sauce along the entire length of each slice of bacon.
• Secure a slice of bacon to the asparagus using the toothpick at the base of the asparagus and wrap bacon, sriracha-side facing inwards, around asparagus, securing the other end of the bacon to the top toothpick; repeat with remaining bacon and asparagus. Place wrapped asparagus sets in the bottom of a disposable aluminum foil pan.
• Cook on the preheated grill, turning asparagus sets occasionally, until bacon is cooked through and crisp, about 20 minutes.

BACON-WRAPPED ASPARAGUS BUNDLES WITH SPICY DIPPING SAUCE

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.

SWEET AND SPICY BACON WRAPPED TATER TOTS

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, combine the brown sugar and the cayenne pepper.
• Sprinkle the brown sugar/cayenne pepper mix on top of the bacon and rub the mixture into the bacon.
• Cut each slice of bacon into 4 equal pieces.
• Wrap the bacon around the tot and secure with a toothpick.
• Place the tot seam-side down on the prepared baking sheet.
• Repeat the process with all tater tots.
• Bake the tots at 400°F for 20-25 minutes and flip halfway through cooking.
• Cool, to touch, and serve.
• Note - If making the tots the day ahead, allow them to cool, after cooking, to room temperature and refrigerate in an airtight container overnight. When ready to serve, reheat the tots in a preheated 350°F oven for 10 minutes or until hot.
• Enjoy!

ASPARAGUS WRAPPED IN PROSCIUTTO WITH SPICY TOMATO SAUCE

Steps:

• Prepare the spicy marinara sauce:.
• Heat oil in heavy large skillet over medium heat.
• Add onion; sauté until tender, about 10 minutes.
• Add garlic; sauté 1 minute.
• Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes.
• Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes.
• Uncover and simmer until slightly thickened, about 5 minutes longer. Season with salt and pepper.
• Prepare asparagus:.
• Wash and trim tough bottoms off of asparagus. Dry well on paper towels or tea towel. Drizzle asparagus with olive oil to coat well. Sprinkle all over with salt and pepper. (use very little salt as the prosciutto has a lot of salt).
• Wrap each asparagus in one slice of prosciutto, so that both the top and bottom ends are sticking out. Secure with a toothpick.
• Prepare grill to medium low heat. Grill the wrapped asparagus till the ends are lightly browned (slight charring) and the proscuitto is crispy.
• Assemble:.
• Spoon a thin layer of the spicy marinara on the bottom of a each plate (or blanket the bottom of a serving platter) Remove toothpicks from the asparagus and arrange nicely on top of the sauce. Top with even portions of the grated fontina cheese. Place a few more small spoonfuls of the tomato sauce decoratively on and around the cheese topped asparagus. Garnish with additional chopped basil or some chopped parsley.

SPICY BACON WRAPPED ASPARAGUS

Steps:

• 1. Prepare a broiler pan or use a wire rack covered with aluminium foil. Preheat oven to 450 degree
• 2. Clean asparagus by rinsing well in cool water. Hold bottom of stalk and about 3 inches above the bottom and snap. Asparagus will break right at the soft spot and that is a good way to make sure you don't get a hard stalk that needs a longer cooking time then these little bundles do.
• 3. Pat dry and place on a baking sheet or cutting board.
• 4. *****QUICK TIP: Save the ends you snap off for use in a casserole! I use mine in a Chicken Mushroom Asparagus Casserole I make :)
• 5. Drizzle with olive oil, rolling the asparagus with the palm of your hand to coat well with oil.
• 6. Sprinkle with True {lime} Seasoning (I love the True family of seasonings! Pick up your favorite flavors and try them they really are a WONDERFUL all around go to blend!) Or sprinkle with garlic, cilantro and lime juice. Roll around again with the palm of your hand Sprinkle with red pepper flakes and roll around again. You are just getting the asparagus well coated all around by all the rolling you are doing :)
• 7. Sprinkle with salt and pepper and just let them hang out while you separate your bacon slices
• 8. Decide how many you want in a bundle to wrap. I go with 4-5 depending on the size of the stalk. Gather them up in a little bundle and starting at top of asparagus wrap bacon around to bottom. I cut a small slit in the widest part of the slice of bacon and at the end of wrapping it around I stick a stalk of asparagus through it to hold it in place.
• 9. Place bundles on your prepared pan. Place in 450 degree oven for 10 -15 minutes or until bacon is done to your preference. Just remember the longer it cooks the more mushy the asparagus will get :)