Bacon Wrapped Asparagus with Garlic Aioli

Bacon wrapped asparagus is something that you can serve up to guests (or yourself) and feel good about it. The bitter and distinct, yet delicious, flavors of the asparagus paired with the rich and hearty bacon come together to form a fantastic combination. Pair that with a smooth and thick garlic aioli to top it all off and you have a winner on your hands. I’ve never been much of a fan of asparagus, but cooked right and wrapped in bacon – I will eat it any day!

When I’m lacking fats in a side dish, I love to make an easy sauces that will go well with the dish. In this case, a simple (and I mean really simple) garlic aioli will do the trick! Aioli’s are usually a bit of a pain to make, because you’re essentially making your own mayonnaise, but why not cut down the work and use either pre-made store-bought or homemade mayonnaise? It’s a fast way to get a bunch of flavor (and tons of fat) into your dish. All the while, still complimenting the flavor profiles of everything you took your time to make.

You’ll have half of the garlic aioli left when you finish with this dish, and that can easily be used over salads or as a sauce with a different cut of meat. The reason that you’re left with half is that there should be a reasonable amount of bacon fat and olive oil left in the baking pan when you’re finished cooking the asparagus. If you only use half of the aioli recipe to do this, you’re left with a very fatty and rich tasting sauce – drowning the other flavors out with the flavors of the bacon fat. And while that’s not always a bad thing, that’s not the flavor profile I was aiming for here.

Yields 3 Servings of Bacon Wrapped Asparagus with Garlic Aioli

The Preparation

Bacon Wrapped Asparagus

• 1 1/2 lb. Asparagus
• 6 slices Bacon
• 2 tbsp. Olive Oil
• Kosher Salt
• Cracked Black Pepper
• Red Chili Flakes

Simple Garlic Aioli

• 2 tsp. Minced Garlic
• 1/4 tsp. Kosher Salt
• 1/4 cup Mayonnaise
• 1 large Egg Yolk
• 2 tsp. Fresh Lemon Juice
• Rendered Bacon Fat & Olive Oil

The Execution

1. Preheat the oven to 400F. Get the 1 1/2 lb. of asparagus out and prep it. If needed, cut off the bottom 1 inch of the stalks to allow for a better consistency. The bottoms of asparagus are usually much thicker and harder than the rest of the stalk, meaning that it will be harder when it comes out the oven. My preference is to cut off this part of the stalk (normally a bit lighter in color).

2. Separate the asparagus into bundles. You should end up with 6 bundles with about 11 stalks per bundle. I was using small and thin stalks of asparagus. If you’re using larger asparagus, you may only get 4-5 stalks per bundle.

3. Wrap each bundle in 1 strip of bacon. Hold the tops of the spears of asparagus in your hand, then starting at the bottom wrap the asparagus in bacon. Move your way up until the whole slice of bacon wraps around the asparagus.

4. Transfer the now bacon wrapped asparagus on to a baking sheet wrapped in foil. Drizzle 2 tbsp. Olive Oil over the asparagus then season with salt, pepper, and red chili flakes.

5. Bake the asparagus at 400F for 20-22 minutes, then broil for an additional 2-5 minutes until the bacon is crisped and cooked.

6. Remove asparagus from the oven to let cool slightly.

7. Combine the rendered fats from the baking sheet, 2 tsp. minced garlic, 1 large egg yolk and 2 tsp. fresh lemon juice in a small container.

8. Add the 1/4 cup mayonnaise and 1/4 tsp. salt, then mix together until aioli is smooth.

9. Serve up and enjoy!

This will make 3 servings of Bacon Wrapped Asparagus with Garlic Aioli. Each serving comes out to 415 Calories, 37.5g Fats, 5.1g Net Carbs, and 10.8g Protein. You will have half of the aoili leftover at the end.

Bacon Wrapped Asparagus	Calories	Fats (g)	Carbs (g)	Fiber (g)	Net Carbs (g)	Protein (g)
1 1/2 lb. Asparagus	163	1	27	14	13	15
6 slices Bacon	623	61	0	0	0	16
2 tbsp. Olive Oil	240	28	0	0	0	0
Kosher Salt	0	0	0	0	0	0
Cracked Black Pepper	2	0	0	0	0	0
Red Chili Flakes	2	0	0	0	0	0
Totals	1030	90	27	14	13	31
Per Serving ( /3 )	343.3	30.0	9.0	4.7	4.3	10.3

Simple Garlic Aioli	Calories	Fats (g)	Carbs (g)	Fiber (g)	Net Carbs (g)	Protein (g)
1 tsp. Minced Garlic	10	0	2	0	2	0
1/8 tsp.  Kosher Salt	0	0	0	0	0	0
1/4 cup Mayonnaise	360	40	0	0	0	0
1 large Egg Yolk	55	5	1	0	1	3
2 tsp. Fresh Lemon Juice	5	0	1.5	0	1.5	0
Totals	430	45	4.5	0	4.5	3
Per Serving ( /6 )	71.7	7.5	0.8	0.0	0.8	0.5
Totals Together	415.0	37.5	9.8	4.7	5.1	10.8

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Bacon Wrapped Asparagus with Garlic Aioli

This will make 3 servings of Bacon Wrapped Asparagus with Garlic Aioli. Each serving comes out to 415 Calories, 37.5g Fats, 5.1g Net Carbs, and 10.8g Protein. You will have half of the aoili leftover at the end.

The Preparation

Bacon Wrapped Asparagus
• 1 lb. Asparagus
• 6 slices Bacon
• 2 tbsp. Olive Oil
• Kosher Salt
• Cracked Black Pepper
• Red Chili Flakes
Simple Garlic Aioli
• 2 tsp. Minced Garlic
• 1/4 tsp. Kosher Salt
• 1/4 cup Mayonnaise
• 1 large Egg Yolk
• 2 tsp. Fresh Lemon Juice
• Rendered Bacon Fat & Olive Oil

The Execution

1. Preheat oven to 400F.
2. Seperate asparagus into 6 bundles (about 11 stalks per bundle). Cut off bottom 1 inch of asparagus if needed.
3. Wrap each bundle in 1 piece of bacon, starting from the bottom of the stalks and working upward.
4. Transfer asparagus to a foil wrapped baking sheet. Season with olive oil, salt, pepper, and red chili flakes.
5. Bake for 20-22 minutes, then broil for additional 2-5 minutes to allow bacon to crisp up.
6. Combine garlic, mayo, egg yolk, rendered fats from the baking pan, salt, and lemon juice.
7. Mix together well until an aoili is smooth.

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Antipasto Salad Kabobs

These Antipasto Salad Kabobs are a perfect appetizer to serve to a crowd because there’s something for everyone. No having to worry about who likes what…there’s usually something that everyone likes on an antipasto platter.

I have to say, I’m not a big salad guy at all. I eat plenty of other vegetables, just not in salad form. But I do love an antipasto salad…minus the salad part.

Then I thought about combining antipasto and salad together and putting it on a stick to make it more fun to eat.

Did it work? I think it did.

These kabobs would be an interesting way to serve an antipasto platter at your next party or BBQ, you’re guests would be way more impressed than a bowl of salad thrown on the table.

All you have to do is grab your favorite meats and cheeses and whatever other antipasto ingredients you like, olives, roasted red peppers…whatever you can think of.

Then I just threaded them on a wooden skewer and put some (some) lettuce leaves on there too. It’s not a LOT of salad, but it counts right?

You could drizzle these Antipasto Salad Kabobs with your favorite vinaigrette, or put out a couple of different dressing for dipping.

The kids liked dipping each piece into their favorite dressing and eating it off the stick, but we took our antipasto salad off the kabobs and tossed them in a bowl with some balsamic vinaigrette. Add some bread and these kabobs are almost a full meal.

The ratio of these Antipasto Salad Kabobs is perfect for me…lots of meat and cheese and just a little bit of lettuce.

Hey, you’ve got to start somewhere!

 

Antipsto Salad Kabobs

Serves 8

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Ingredients

1. (2) 7 oz containers fresh mozzarella balls (bocconchini)
2. (2) 4 oz. packages prosciutto
3. 1/2 lb. genoa salami, sliced thin
4. (1) 12 oz. jar roasted red peppers
5. (1) 6 oz can of black olives, or use the fresh cured olives from the olive bar at your grocery store
6. 1 bag of leaf lettuce, any kind you like

Instructions

1. Lay out all you ingredients on a cutting board.
2. Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients.
3. Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.

Notes

1. You can customize these kabobs any way you'd like. You could use turkey and ham, chunks of parmesan or cheddar.

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Burrata and heirloom tomato salad with Filippo Berio olive oil

We have been blessed with some fabulous weather over the last few weeks and I'm so glad I don't have to drag on boots and heavy jackets any more. We have been spending weekends roaming around and catching up with friends and the blog has been consistently ignored. That doesn't mean I haven't been cooking, its just that I've gone on this crazy low-carb diet and so whip up something or the other as and when I want to eat, and salads being a star at most of our meals, I thought I should at least make an attempt to post one here.

Another reason for the salad, the gorgeous olive oil I've used in it. I was invited to an exclusive tasting event for the launch of the Filippo Berio Gran Cru range where the tasting expert talked us through the 3 exceptional regional Italian EVOO and then for a hands on cooking experience using them in regional Italian dishes. The evening started off as usual with some gorgeous wine and casual conversation and then moved on to the tasting session. After tasting the oils, we were all asked to write down the tasting notes and then compare it to the actual tasting notes, while gorging on some delicious focaccia made by the talented chefs at La Cucina Caldesi Cookery School.

(Photo courtesy: Filippo Berio)

We then moved on to the cooking session and I was in charge of frying the steak. It was an eye opener for me, as I always end up over doing my steak and here, the moment I put it on the pan, the chef would ask me to flip it and take it off. The dishes were all prepared using the 3 different Gran Cru oils- Dauna, Monti Iblei and Toscano and we were given a lot of tips on how to use these oils in cooking, baking, and as dips and dressings. After our laborious efforts, we sat down to eat what we cooked- Insalata di Arance Rosse (a blood orange salad), Steak Tagliata, and a pasta with greens and garlic croutons, which was my favourite of the 3. To finish off the evening, we all dug into some tasty biscotti and dessert wine and then headed home with a goody bag containing the Gran Cru range.

I myself just started cooking with olive oil and the event sure did help me figure out tastes, characteristics etc. It made me realise that cooking with a good brand of olive oil did make a lot of difference. I now regularly use the Gran Cru range and although they come at a hefty 9.99 quid a bottle, I think its worth it. I used the Toscano Gran Cru Extra Virgin in this recipe and it tasted fab. Ro clearly loved it as he was literally drinking the olive oil at the base of the salad bowl. There is no recipe as such. You just eye ball the quantity you want, mix it together and there, you have a fabulous summer salad. . Enjoy the sunny days ahead peeps! 

Serves 2 generously

Burrata- 200 gms

Heirloom tomatoes- 3 to 4 large, roughly chopped or sliced as rounds

Basil- a handful

Oregano- a few generous sprinkles

Pepper- to taste

Fleur de Sel- a generous sprinkle

Extra virgin olive oil- a good good glug (say around 1/4 cup)

 

Into a a salad bowl add the chopped tomatoes.

In a separate bowl, whisk together the basil, oregano, pepper, salt and EVOO and pour over the chopped tomatoes.

Give it a good stir, to evenly mix the dressing, but be careful to not break the tomatoes.

Let this sit aside for about 10 minutes, just to infuse the flavours.

When ready to serve, tear the Burrata into smaller pieces and add to the salad bowl. Gently mix.

Do a taste test, sprinkle some more Fleur de Sel on top, tear a few basil leaves and add if needed.

Serve immediately.

Notes: Instead of Burrata, you can of course use Mozzarella. But once you've tasted Burrata, you'd never look back. Its basically an outer shell of mozzarella and an inner cream and butter centre. Yeah, I know!!! If only it was available in all super markets! I picked up mine from Waitrose.

Add some blood oranges and it would be even more refreshing. I couldn't get my hands on any. You can also substitute with red grapefruit if you like the tangy taste.

You can also do individual portions like i did, if you are doing it as part of a course.

With thanks to Filippo Berio for inviting me and Ro to the event and for the goody bag.

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