Miso-Glazed Bacon and Asparagus

1. 1

   Trim and peel the root end of the asparagus to remove the tough outer skin.

2. 2

   Slice asparagus in half keeping the tips and bases separate.

3. 3

   Lay half bacon strips out on your cutting board.

4. 4

   Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.

5. 5

   Preheat grill to medium heat.

6. 6

   In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar.

7. 7

   Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.

* Per serving · 4 servings · Values may vary.

No additional tips available.