Grilled Bacon-Asparagus Skewers

🧂 Ingredients

• 1 bunch asparagus spears

  (large asparagus)
• 1 package uncooked bacon, regular thickness

  (12 plus slices)
• 10 wooden skewers
• 1/3 tablespoons olive oil
• 2 1/2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon dried oregano

  or dried herb of choice
• 1/4 teaspoon black pepper

Instructions

• 1 Soak wooden skewers in water for 30 minutes.
• 2 Wash and blot dry asparagus spears. Cut spears into thirds, about 2 " long and
  equal-sized (see notes below)
• 3 Combine olive oil, vinegar, garlic, soy sauce, oregano, and black pepper in a
  large bowl. Toss asparagus pieces to coat. Set aside. Cut bacon slices into
  thirds
• 4 Preheat grill for medium heat or 350 degrees F.
• 5 Thread 2 pieces of asparagus onto the skewer, then fold bacon into a weaving
  pattern and slide onto the skewer. Repeat process on each skewer, where there
  are 6 asparagus pieces and 3 pieces of bacon per skewer. Refer to the recipe
  image for guidance.
• 6 Place skewers on the grill and cook for 10 minutes, turning a few times during
  the cooking process. Watch for flare-ups and adjust heat accordingly.
• 7 Once bacon has cooked through and has a golden brown color, remove skewers from
  the grill and place them onto a serving platter.
  
  Serve as a side dish or with your favorite dipping sauce.
• 8 Store leftover skewers in an air tight container in refrigerator for 3 days
  after preparation.
• 9 Reheat in a skillet until warmed through.

Nutrition Info