Bacon-Wrapped Asparagus

Look for nitrite-free sugar-free bacon. I like thinly sliced bacon for this recipe, but thick-cut bacon works well too. But you might need to roast the asparagus a few minutes longer to make sure the bacon gets crisp.

Makes 4 servings

• 1 pound large asparagus (12 to 16 stalks)
• 6 to 16 slices thin-cut sugar-free nitrite-free bacon
• 8 tablespoons butter
• 1 tablespoon Homemade Maple Syrup or other sugar-free syrup, optional
• 1 teaspoon coconut aminos

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

Trim the asparagus by breaking off the ends. Rinse and pat dry. Wrap a slice of bacon in a spiral around each stalk of asparagus. (A full slice of bacon will work for larger stalks of asparagus; cut the bacon strips in half for shorter stalks.) Arrange the asparagus on the prepared baking sheet, making sure they don’t touch.

In a small saucepan over medium heat, melt the butter with the syrup, if using, and coconut aminos until a bit thick and bubbly. Baste the asparagus with the syrup mixture.

Bake for about 20 minutes, until the bacon becomes brown and crispy to your liking.

Nutritional Info (per serving)

Calories 143, fat 12.3 g, protein 3.6 g, carbs 4.8 g, fiber 5.1 g