Bacon Wrapped Asparagus with Homemade Lemon Balsamic Drizzle
Vegetables are so much easier to get down the hatch when they're wrapped in bacon and drizzled in easy homemade balsamic reduction syrup!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a saute pan over medium heat, stir the lemon juice and 1/4 teaspoon of black pepper into the balsamic vinegar and then cook, stirring or swirling frequently, until thickened and reduced to about a half cup of viscous liquid. When it has the consistency almost of motor oil, you'll know it's done. Turn off the heat and let it come to room temperature; it will thicken up as it cools.
- Meanwhile, preheat your oven to 350. Cover a cookie sheet or baking dish with a nonstick pad, parchment or oil.
- Thoroughly brush the asparagus with the olive oil, making sure to coat each spear completely.
- On a large cutting board or other clean workspace, lay out the halved bacon strips and sprinkle with the remaining black pepper, the lemon zest, and the minced garlic.
- Roll one strip of bacon around each spear of asparagus (being careful to keep the seasoning inside) on a slight diagonal so that it covers most of the asparagus. The ends can poke out as much or as little as you'd like.
- Arrange the asparagus two inches apart on your prepared baking sheet or dish and bake for 30 minutes or until bacon is crispy. If it cooks through, but you'd like it to be a little bit crispier, turn on the broiler for the last 1-2 minutes of baking time (just watch it carefully to prevent it from burning!)
- Transfer to a serving plate, drizzle with balsamic reduction, and serve immediately.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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