This is the season to be jolly! Yes, that’s right. It’s asparagus season in Germany. White asparagus is the most popular on this side of the pond. However, I use green asparagus in this recipe for several reasons. One being color…green asparagus wrapped in seasoned bacon with a warm ribbon crust is more appealing to the eye. That does not mean that white asparagus wouldn’t be as delicious. If using white asparagus, be sure to peel them very good and account for a little more cooking time since they are often larger than the green.
I struggled with several recipes for the right ribbon crust. So, at my last cooking class I provided the team with 3 different pre-made gluten free crusts I had made and kept in the fridge. MERCY me…what a fiasco. Needless to say they had the same trouble as I did and we ended up declaring that the empanada crust from Yummly.com was superior. It was more malleable and easier to work with. PLUS delicious. Next time…and there will be one, I will use Yummly’s crust. It’s available on my site with the Sausage or Spinach Empanadas.
If avoiding carbs, leave off the ribbon crust and sauté the bacon wrapped asparagus in a frying pan with a bit of ghee due to the lean bacon. You can also place the ribbon free bacon wrapped asparagus in the hot oven as well. Either way you choose, they are divine, especially with my Tangy Fig & Mustard Sauce recipe provided here! This is one refreshing meal, appetizer or side dish. Even a super breakfast!