Bacon Wrapped Asparagus is a delicious side dish that is low carb and keto friendly. With four wholesome ingredients, it also qualifies for clean eating.
With the year coming to an end, it will soon be time to start thinking about eating healthier. (Isn’t that pretty much everyone’s New Year’s Resolution?) On that note, I want to share with you an easy way to enjoy asparagus. But before I get into the meat of things, let me share with you some facts about the perennial favorite.
- Asparagus really is a perennial vegetable, meaning that the asparagus plant comes back year after year. It takes about three years to harvest the plant after the seed has been sown.
- Asparagus can be either green, white, or purple.
- 1 spear has about 3-4 calories, 1 cup is only 40 calories.
- Asparagus’ peak period is April thru late June.
- It is high in fiber, folate, and potassium, and also contains vitamins K, A, C, and E.
When I shop for bacon, I look for packages of the breakfast staple that do not contain nitrites or nitrates. It’s one little way that I try to be good on a regular basis. I was kind of shocked to find Applegate naturals at my local Kroger, but I quickly composed myself and bought a package.
This bacon is made with turkey leg meat and is very lean compared to bacon made from pork. I really liked it, though it did not seem to wrap asparagus as well as its fatty counterpart.
Making bacon wrapped asparagus is e*a*s*y. Simply take a piece of bacon, wrap it around a few stalks of asparagus, sprinkle with a little salt, and drizzle with a little bit of olive oil then bake at 400 degrees for about 20 to 25 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 50 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 12mg Sodium: 261mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 2g
If you haven’t tried Applegate, you should. This is their mission statement:
At Applegate our mission is to Change the Meat We Eat.
By that we mean making good meat – the kind that’s raised humanely without antibiotics and hormones – accessible to as many people as possible. To achieve this evolution, we put our resources toward the people we think have the most potential to change our food system – eaters, farmers and innovators. Our work involves educating people about the important issues that impact their food, addressing the challenges faced by new farmers, and supporting big ideas that can improve the way good meat is raised, produced and distributed.
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