50 Shades: Bacon-wrapped asparagus


Asparagus is an underrated vegetable. Pair it with citrus, herbs and bacon, and it may give your main course a run for the money. This simple recipe takes it to another level with the addition of fresh blood orange.


  • 2 pounds small to medium asparagus
  • 1/2 pound thinly-sliced bacon
  • Finely-grated zest and juice of 1 blood orange
  • 2 teaspoons coarse-grained mustard
  • 1/4 cup olive oil
  • Kosher salt
  • Coarse ground pepper
  • 2 teaspoons chopped thyme
The blood orange adds a tangy citrus flavor to this very sexy dish.
The blood orange adds a tangy citrus flavor to a very sexy sauce for the asparagus.

Tightly wrap three asparagus spears in a slice of bacon, until all asparagus has been bundled, and refrigerate 30 minutes.

Bring a charcoal grill to medium-high heat.

In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper.

Grill the asparagus, turning often to not burn bacon, until they are just tender and the bacon is crisp, about 5 minutes total.

Move the asparagus to a serving platter and drizzle with orange/mustard sauce.

Sprinkle with the chopped thyme. Serve immediately.


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