nothing says HAPPY ANNIVERSARY like bacon… amirite?
today marks SEVEN YEARS (of tolerating each other and not murdering each other and kind of liking each other’s faces) for frankie and I! isn’t that crazy? i definitely don’t feel old enough to have a SEVEN YEAR LONG RELATIONSHIP. what even is that?
I wish I could give you some sappy story about how asparagus represents our relationship and that’s why it’s on the blog today… but honestly? we just really love bacon.
and frankie took one bite with dinner the other night and literally GROWLED “nom” so i knew they were pretty good.
…unless he’s just finally gone off the deep end… crap.
a serious question: is there anything more beautiful than an olive oil drizzle?
i think not. it’s sunny and sheeny and so prettyyyy. YES.
I just love the crispiness! the texture! i think i’ll forever be a texture girl. i MUCH prefer my vegetables with a slightly charred CRUNCH.
these babies were definitely inspired by the green beans i mentioned up there, Ive had this idea in my head for a while now, but I just… never got around to doing this? WHO AM I?
i’m sorry, you can blame me for your deprivation, i can take it.
but these are also the result of MY FAVORITE WAY TO EAT ASPARAGUS. my mom’s fool-proof/never-EVER-fail delicious and easy way. all you do is get the oven nice and hot. coat the asparagus in oil and then sprinkle salt and pepper. THATS IT. pop it in the oven till they’re crispy and you’re done.
I’ve always LOVED asparagus (i was a very strange child) but when my mom made them like that it was a whole new level. I never looked back.
now that I think about it. that might be the moment I decided i prefer 99% of my vegetables roasted over steamed (with the exception of broccoli because i loveeeee that steamed).
Clearly it was life changing… and so i took it to a new level because, yet again, I can’t help but being the trashiest foodie I know. we’re lucky i didn’t break out the sprinkles…
i thought about it.
but like, is it really trashy if it’s whole30? is it? (make sure you buy whole30/paleo bacon to make it whole30 approved)
we’re going to agree that it’s no longer trashy to throw a fit when you see vegetables sans bacon. cool. good work. you can go home for the day! just kidding, you have to work… but maybe go get yourself a free coffee because… it’s national coffee day? try it with your own homemade almond milk, because you’re bougie AF. or at least as bougie as Ashley & Frankie (get it AF = Ashley Frankie) ALRIGHT I’M LEAVING YOU ALONE.
- a bundle of asparagus (approx. 1 pound)
- 6 slices of bacon
- 2 tablespoons olive oil
- fresh cracked black pepper, salt, garlic powder, and onion powder
- Preheat the oven to 400 degrees.
- Rinse and dry the asparagus then drizzle olive oil over the stems, rolling them in the oil to coat. Sprinkle pepper, salt, garlic & onion powder over the asparagus to taste (i use about a half tablespoon of each if that helps!).
- Divide the seasoned asparagus into six piles.
- Starting from one inch above the edge of the asparagus, wrap each pile in one piece of bacon. The bacon will essentially create the "bundle" and hold the stems together.
- Place on a baking sheet, seam side down.
- Bake for fifteen minutes, then flip over and bake another ten minutes, or until bacon is crispy on all sides.
actually, i take it back. ^ this might be the most romantic thing I’ve ever made for him. and it fully represents our relationship
happy anniversary babe, you’re welcome. xoxo
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen