Bacon-wrapped asparagus skewers

Bacon-wrapped asparagus skewers

By
From
JapanEasy
Makes
8 skewers
Photographer
Laura Edwards

Asparagus season doesn’t last very long, so you have to take advantage of it when it comes around. For me, there’s hardly a better way to do so than this very simple, classic yakitori shop recipe. And when I say very simple, I mean very simple. In fact, I kind of feel a bit silly even including it as a recipe. But it is so good that I have to include it, even if it’s just to plant the idea in your head.

Even if this was really difficult (which it isn’t), you should make them anyway because they’re so good

Ingredients

Quantity Ingredient
big bunch asparagus
15 rashers of smoked streaky bacon, (dry-cured, if possible)

Method

  1. If the asparagus is woody at the bottom, cut or break the ends off. Cut each stalk into batons about 3 cm (1¼ in) long. Cut each rasher of bacon into 6 small pieces. Wrap a piece of bacon around each chunk of asparagus, and thread onto skewers to secure – pack the asparagus on tightly to help hold the bacon together.
  2. Wrap the ends of the skewers in foil and grill under a high grill, on the highest oven rack, for about 8 minutes, turning frequently. The skewers are good to go when the bacon is browned all over and the asparagus is lightly charred.
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