Yield: 4 servings Prep time: 5 minutes (not including time to make dressing) Cook time: 10 to 20 minutes, depending on thickness of bacon and asparagus image
24 spears asparagus (about 1 pound, depending thickness of asparagus)
2 tablespoons melted lard or coconut oil
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
4 strips bacon
5 cloves garlic, minced
2 tablespoons chopped fresh chives, plus extra for garnish
½ cup Ranch Dressing (here)
- Preheat the oven to 400°F. Trim the tough ends off the asparagus.
- Coat the asparagus with the melted fat or oil. Season with the salt and pepper. Slice the bacon down the middle lengthwise, making 8 long, thin strips. Wrap 1 slice of bacon around 3 asparagus spears and secure the ends with a toothpick. Repeat with the remaining bacon strips and asparagus spears to make a total of 8 bundles.
- Place on a rimmed baking sheet in one layer. Top the asparagus with the garlic and chives. Roast until the spears are slightly charred on the ends and the bacon is crispy, about 10 minutes for thin asparagus, 20 minutes for medium to thick spears.
- Remove from the oven and garnish with additional chives. Serve with the dressing on the side. Best served fresh.
