- 20 asparagus stalks
- 10 bacon slices, cut in half
- 1 teaspoon lemon juice
- 1 garlic clove, grated
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- Salt and Pepper, to taste
Preheat oven to 425º F.
Wrap 3-4 stalks with a piece of bacon. Arrange on a rimmed baking sheet and repeat until all asparagus stalks have been wrapped with bacon pieces.
Whisk together lemon juice, garlic, mustard, oil, salt and pepper. Pour half of the vinaigrette in a separate small bowl. Set aside. Brush half the mixture onto the asparagus and bacon spears.
Bake until asparagus is cooked through and bacon is done, about 15 minutes. Drizzle reserved vinaigrette on the asparagus bundles before serving.
