Remember when no one liked asparagus because it was only known to be a weird, funky-tasting, lanky vegetable that made your pee smell weird? Yeah, I just went there. Deal. But then, everyone started roasting it and wrapping it in bacon and went NUTS because um, hello, it’s actually really delicious? There must be a million bacon-wrapped asparagus recipes out there, from variations with prosciutto, balsamic vinegar, cooking it on the grill, in the oven, the list goes on. But how about a bacon-wrapped asparagus with pesto? Specifically, a garlic scape pesto?
If you’re looking at your screen with a confused face right now (no, I can’t see you. I’m just guessing.), it’s probably because you’ve either never seen or never knew what garlic scapes were. Well, let me introduce you to this totally funky-looking, but delicious bit of produce!
Chefs and foodies alike totally freak out when garlic scapes are in season, usually the first few weeks of summer. They’re only around for a short while, and people go nuts trying to put them in every dish they can because they’re just that delicious. They kind of look like a super long green bean that goes all curly at the end, but they have a slight garlicky bite, taste much better than green beans, and are deeeelicious when sautéed or roasted. Or put in a pesto, like here. Or fold them into scrambled eggs, serve with roasted veggies….Here’s more ideas of things things you can do with garlic scapes! You can use them any way you would use regular garlic cloves!
Did I mention they make like the easiest pesto ever, when paired with Tessemae’s Lemon Garlic? Oh yeah. Basically, you take my Ultimate Dairy-Free Pesto recipe, and simplify it down to only a few ingredients: the garlic scapes, pine nuts, lemon garlic dressing, salt and pepper. That’s it! Put it on some bacon-roasted asparagus, or pasta, spaghetti squash, whatever your little heart desires, and MWAH! So good. (For the hand gesture that goes along with that sound effect, think of your local italian pizza guru kissing his hand and gesturing into the air, as italians do, after he just made the perfect pizza. Obviously.) Speaking of that, this pesto would be bomb on some pizza too!!
Yeah yeah, I’ll get working on that pizza. But for now, enjoy this!
P.s. This is totally the cheater (and faster) way to make bacon-wrapped asparagus. Cook the bacon and asparagus separately, wrap + secure with a toothpick, then slather in pesto. Done!
- 1 bunch asparagus
- 4 thick slices bacon
- 1 Tbsp melted coconut or avocado oil
- ½ tsp garlic powder
- ¼ tsp sea salt
- 1 bunch garlic scapes, ends cut off
- 1 cup packed basil leaves
- ⅓ cup pine nuts
- ¼ cup + 1 Tbsp Tessemae’s Lemon Garlic Dressing
- 1 tsp extra virgin olive oil
- 1 tsp lemon juice
- ¼ tsp salt
- Preheat the oven to 400 F.
- Wash and chop the garlic scapes into 2-inch pieces and set aside.
- Chop about ½ inch off the ends of the asparagus pieces, then line a baking sheet with parchment paper. Toss the asparagus in the melted coconut oil, garlic powder and sea salt.
- Bake the asparagus for 12-15 minutes, until it begins to brown.
- Meanwhile, cook the bacon in a large skillet until cooked through, but not yet crispy (about 5-6 minutes total, depending on the thickness of your bacon).
- At the same time, toast the pine nuts and garlic scapes in a small skillet over medium low heat with 1 tsp olive oil, shaking the pan to move them around about every minute. It should take about 5 minutes until the garlic scapes begin to brown and the pine nuts are lightly toasted, then remove from the heat and allow them to cool for about minute.
- Combine the rest of the ingredients except the Tessemae’s dressing in the food processor with the cooled pine nuts and garlic scapes.
- Add in the Lemon Garlic dressing, pulse until all the ingredients are combined into a paste.
- Once the asparagus is done, carefully wrap the bacon around 2-4 bundles of asparagus and secure with a toothpick. Top with pesto, and devour!
- Leftovers can be stored in the fridge for a few days, though I doubt you’ll have any.
This post was sponsored by Tessemae’s and From the Farmer. All thoughts and snarky opinions are my own 🙂
Looking for other ways to use up your fresh summer produce with Tessemae’s dressings? Check these out!
Watermelon, Feta & Blueberry Salad with Honey Balsamic Grilled Chicken
One-Pan Greek Summer Shrimp Skillet
Honey Balsamic Salmon & Grilled Peach Salad with Prosciutto & Candied Pecans
