Bacon Wrapped Asparagus with Raspberry Dipping Sauce
A great appetizer. It's hard not to eat them all before time to serve. I make these ahead of time, then reheat in the oven just before serving.
- 20 stalks fresh asparagus, rinsed
- 1 pound slice bacon
- 1/2 cup seedless raspberry jam
- 1/2 cup Dijon mustard
- 2 tsp honey
- Freshly ground black pepper
Snap each asparagus stalk in two; discard the tough shorter ends. If needed, use a vegetable peeler to peel the tough outer layer from the remaining stems. Wrap each stalk entirely with bacon.
In a large skillet or on a griddle, cook asparagus until bacon is just crisp and stalks are firm and bright green. Transfer to paper towels to drain. Reserve 2 teaspoons fo bacon drippings for dipping sauce.
Heat the jam in a microwave for about 10 seconds or until soft. Whisk reserved bacon drippings, Dijon, honey and pinch of salt and pepper into jam until smooth.
Serve asparagus with sauce for dipping.
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