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.
(print this recipe)
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 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!