The first week of any new eating plan can be hard; the Maker’s Diet might be even more so because of the loss of almost all carbs. Salads can become a bit tiring, especially when eating them for both lunch and dinner, so there are times I have to get creative!
The Maker’s Diet is pretty anti-pork, but I had the good fortune of discovering Beef Bacon at Trader Joe’s. It’s also Nitrate free, which works perfectly with a clean eating plan. Beef bacon has more of a “jerky” taste to it than other bacon alternatives (such as turkey), but it worked perfectly for this asparagus recipe, since Prosciutto was what was originally called for.
This was a very easy dish to make, and was surprisingly filling!
Bacon Wrapped Asaparagus
- 1 Bunch of Asparagus
- 4 Slices of Beef Bacon, preferably thinly sliced
- Olive Oil
- Balsamic Vinegar
- Freshly Ground Black Pepper
- Course Sea Salt
Preheat the oven to 425°F, line a baking sheet with aluminum foil and spray it with nonstick spray. Trim the tough ends from the asparagus, wash and pat dry.
Slice the bacon lengthwise into thirds. Working at an angle, wrap each asparagus spear with a strip of bacon and arrange them in a single layer on the baking sheet.
Moderately drizzle olive oil and balsamic over the entire sheet. Grind some pepper over the top, and sprinkle desired amount of salt. Roast for 5 minutes before checking. You might want to shake the pan a bit to distribute the oils at this point. Roast for another 5-10 minutes, or until cooked to your preference. I like my bacon fairly crispy on the ends, so I went a bit longer.
Transfer to a plate and serve!