1 lb of asparagus with the woody stems snapped off
4-6 pieces of bacon, about 1/4 lb
1/4 cup Flying Olive Traditional 18 Year Balsamic Vinegar
1/2 Tbsp of honey
Turn oven on to 400 degrees F.
Prepare asparagus by wrapping 4-6 asparagus spears in one slice of bacon. If your bacon is extra thick, precook it in the microwave on a paper towel for a couple of minutes first, let cool, and then wrap the asparagus.
Place the Flying Olive Traditional 18 Yr. Balsamic Vinegar and honey in a small saucepan. Cook for about 5-10 minutes on very low heat, being careful it doesn't burn. The glaze will coat the back of a spoon when done. You will have about 2-4 Tbsp of glaze.
In the meantime, place aluminum foil on a cookie sheet and place bundles of asparagus and bacon on the sheet. Bake for about 15 minutes until the bacon is crisp. Remove from the oven and drizzle the balsamic glaze over the bundles. Serve.
Submitted by Barb L.