I am currently dying to share my new favorite appetizer with anyone and everyone: bacon-wrapped asparagus. YUM. Last week, a brunch celebrating my parents’ return from a car show in AZ was the perfect opportunity. Next on the menu was something I had long been craving– french toast– and I decided to use up the corn flakes in our cupboard to make an ever-elusive crusted french toast (elusive because I had always meant to try it but would either forget or fail to have corn flakes in stock). We topped our toasts with homemade whipped butter (just shake some whipping cream for a long, long time, shake again, and drain out any excess liquid), homemade simple syrup, powdered sugar, and sliced banana. Since my mom had been fighting the sniffles, we had to have fresh squeezed OJ, ya know, for her immune health. Although, I did just write up a current event arguing that vitamin C is not the hero in cold-fighting, but rather supplements healthy daily habits like good sleep, nutrition, exercise, etc. Regardless, homemade OJ is something that few people hate.
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The bacon-wrapping magically makes asparagus suitable for a french toast side dish. This meal was the perfect blend of sweet, savory, crunchy, creamy, tangy, bitter, goodness.
Here goes…
Corn Flakey French Toast
6 eggs
1 c. almond milk
2 t. vanilla extract
2 T. brown sugar
2 t. cinnamon
1 t. nutmeg
3 c. corn flakes
Preheat oven to 400F.
Line a baking sheet with parchment and place halved bread slices on top.
Toast in warmed oven for 3-5 min (very lightly toasted!).
Whisk remaining ingredients (except corn flakes!) in a shallow baking pan.
Crush corn flakes in a bag with a rolling pin, and pour into another shallow baking pan/pie tin.
Dip toasted bread into wet mixture (let soak about 1 min) and then coat with flakes and place onto lined baking sheet.
Bake in oven until bread is browned (about 10 minutes), remove and flip, and bake additional 5 minutes, or until browned on opposite side. Flakes should be toasty!
Line a baking sheet with parchment and place halved bread slices on top.
Toast in warmed oven for 3-5 min (very lightly toasted!).
Whisk remaining ingredients (except corn flakes!) in a shallow baking pan.
Crush corn flakes in a bag with a rolling pin, and pour into another shallow baking pan/pie tin.
Dip toasted bread into wet mixture (let soak about 1 min) and then coat with flakes and place onto lined baking sheet.
Bake in oven until bread is browned (about 10 minutes), remove and flip, and bake additional 5 minutes, or until browned on opposite side. Flakes should be toasty!
Bacon-Wrapped Asparagus
(serves 3)
6 slices of bacon
24-30 asparagus spears, rinsed with tips trimmed
2 T olive oil
1 T nut or seed oil (I used walnut oil)…or just use more olive oil!
2 T brown sugar
1 clove garlic, crushed or minced
cheese, shredded (optional)…parmesan or cheddar work great!
Preheat oven to 400F.
Line a baking sheet with foil, and place a wire rack on top of the foil.
Spray the wire rack with cooking spray.
Tightly wrap groups of 4-5 asparagus spears with strips of bacon (in spiral form) and place seam-side down on the rack. If using cheese, first sprinkle cheese on the bacon strip and then roll the spears at an angle over the cheesy bacon strip to trap cheese between the bacon and asparagus.
Mix remaining ingredients in a small bowl and brush on the outsides of the asparagus-bacon bundles.
Bake for 35-40 minutes, until bacon is crispy!
Line a baking sheet with foil, and place a wire rack on top of the foil.
Spray the wire rack with cooking spray.
Tightly wrap groups of 4-5 asparagus spears with strips of bacon (in spiral form) and place seam-side down on the rack. If using cheese, first sprinkle cheese on the bacon strip and then roll the spears at an angle over the cheesy bacon strip to trap cheese between the bacon and asparagus.
Mix remaining ingredients in a small bowl and brush on the outsides of the asparagus-bacon bundles.
Bake for 35-40 minutes, until bacon is crispy!
