This recipe is a great addition to your Easter brunch or any brunch for that matter. A combination of sweet and savory makes this a perfect side dish that will be a crowd favorite. Be sure to visit the Savory Spice Shop Franklin located on Main Street in downtown Franklin for the spices listed in the recipe. Follow Savory Spice Shop on Facebook for the latest updates and offerings.
1 bunch asparagus (about 1 lb.)
half package (about 6 oz.) thin, center cut bacon slices
1/2 cup (1 stick) butter
1/4 cup Brown Sugar & Spice Honey Ham Rub
1/2 tsp. soy sauce
Delicious with other sugar and spice blends, like Park Hill Maple & Spice Pepper, Pearl St. Plank Rub or Barrier Reef Caribbean Style Seasoning.
Preheat oven to 400 degrees. Trim ends of asparagus stalks so they’re all roughly the same length. Divide asparagus into small bundles of 3 to 5 stalks each, depending on size of stalks. Wrap each bundle with one piece of bacon and place on a foil lined baking sheet. In a small saucepan, melt butter over medium heat, add seasoning and soy sauce and stir until incorporated. Drizzle seasoned butter over each bacon-wrapped asparagus bundle and bake until bacon is cooked through, about 15 to 20 min. Transfer bundles to a serving platter and serve warm.
Makes a great holiday feast side. For a party platter snack, double the amount of bacon slices and wrap each individual asparagus stalk in 1 slice of bacon instead of making bundles.
4 to 6 servings