Bacon-wrapped Asparagus with Apricot Mostarda is a simple dish that can be served as an appetizer or a side for other grilled fare. The sweet and tangy mostarda dipping sauce nicely compliments the salty, earth bacon wrapped asparagus. If you don’t have any apricot marmalade in your pantry, try orange marmalade.
Bacon-Wrapped Asparagus with Apricot Mostarda
(Mark Kelly, 2013)
Makes 4 Servings
2 Tbsp apricot marmalade
1 Tbsp whole grain mustard
1 Tbsp extra-virgin olive oil
Juice of ½ orange (2 to 3 tablespoons)
1 Tbsp finely chopped fresh chives
1 pound green asparagus spears (40 pencil-thin)
8 pieces thick-cut smoked bacon
Freshly ground black pepper
Heat grill to medium with solid cast-iron grilling plate set on grill grate.
While the grill is heating, mix the marmalade, mustard, olive oil, orange juice, and chives in a small bowl suitable for dipping; set aside.
Cut the tough ends off the asparagus and wrap the five stalks of asparagus in each piece of bacon. Secure the bacon with a toothpick. Season with pepper.
Put the asparagus bundles on the hot cast-iron plate, close the lid, and grill until the bacon has rendered about a quarter of its fat and is beginning to crisp, about 4 minutes. Turn the bundles over, close the lid, and grill until the bacon is cooked on the other side, about 3 more minutes.
Serve with the Mostarda dipping sauce.