Now that we have agreed that EVERYTHING does taste better with bacon, it’s time to turn our focus to making healthy vegetables into something extra special to put in front of your guests.
Bacon-wrapping is really easy. You just need to make sure the veggies you are wrapping are cut small enough that you can wrap the bacon around a couple of times and secure them with a wooden cocktail stick. You can use any type of bacon, but smoked streaky is ideal as it crisps up better than back bacon. Layer seasonings and herbs on the veggies before you wrap the bacon round them – that way you lock the flavours in during the fast grilling phase. You can also baste them during cooking with a simple vinaigrette of oil, vinegar, salt and pepper to stop the bacon burning before the veggies are cooked in the middle. Don’t forget to remove the cocktail sticks before serving.
1. Prepare your grill for direct medium heat. You don’t need to smoke the bacon-wrapped veggies, so no need for the lid.
2. Add the vinegar and spices to a bowl and whisk them together to form a sticky paste. Brush the paste on to each asparagus spear.
3. Wrap a rasher of bacon around 3 asparagus spears bunched together, leaving the top and bottom exposed. Secure with a wooden cocktail stick, if required.
4. Brush the bacon-wrapped asparagus lightly with the oil and grill for 5 minutes on each side, or until the bacon is crisp and the asparagus is cooked but still has some crunch. Serve alongside more balsamic vinegar in a dipping pot.