A delicious and simple recipe to make. Feel free to use Prosciutto or Pancetta instead of Bacon. ChefGail's preference was to use locally smoked bacon from organics or Farm Fresh producers typically available at Farmer's Market.
Place asparagus in bundles of 3, so you have 6 bunches.
Wrap a sliced of bacon diagonally around the bunch overlapping from top to bottom.
Heat up a heavy bottom pan or grill pan and when hot (sprinkle with a drop or 2 of water) brush the pan with 1 tbsp of Extra Virgin OIive Oil.
Place bacon-wrapped spears in hot frying pan for 1 or 2 minutes and turn when bacon is crisp, carefully leaving the bacon wrapped on the spears.
Continue until bacon is crisp to your liking and place on your serving platter and cover lightly with foil.
Place the lemons in the frying or grill plan and let fry until cut side is brown and juicy. Place with asparagus fried side up.
In a small serving dish mix mayonnaise and seed mustard and place with bacon wrapped asparagus.
When using locally harvested Edgar Farms Asparagus from Innisfail, all parts of the stalk are ripe and not woody, so you do not have to break or waste the stock. It's so fresh that you can eat it from the 1 lb. bunch. So while it might cost a bit more than your grocery store, you are buying asparagus this is all used and none thrown away and it's picked just a day before it appears at the market.
