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Bacon and Adams
Reserve Cheddar
Wrapped Asparagus

  • Prep Time – 15 minutes

  • Yield – 15 pieces

    15 ea Pencil Asparagus
    8 ea Thin Bacon Slices
    2 T Dijon Mustard
    ½ t Kosher Salt
    4 ea Adams Reserve Cheddar Slices, cut into ½" julienne strips
    ¼ t Fresh Ground Black Pepper
    2 t Fresh Thyme Leaves
    1 t Extra Virgin Olive Oil

Pre-heat the oven to 500F. Cut the asparagus tips to about 3" long and save the bottoms for another recipe. Toss the tips with EVOO, salt and pepper coating evenly.

Cut the bacon slices in half and lay them out on a cookie sheet about 2" apart. Brush each half slice with a touch of mustard and lay about 4 or 5 pieces of ARC in the center of each slice. Lay an asparagus tip on each slice and roll the bacon around it. Be sure they are arranged on the cookie sheet with about an inch of space around them and the cut side of the bacon is on the bottom. Bake for about 8 minutes or until the bacon begins to crisp. Place on a serving tray and sprinkle each one with fresh thyme.

Serve warm.