Warm, hearty, and a little sweet

Ingredients:

• 6-9 Spears of Asparagus / person
• Butter (to coat)
• McCormick Peppercorn Medley
• Maple syrup (a drizzling)
• 3 slices raw bacon / person

You’ll also need:

• A working oven
• A baking sheet or glass casserole dish.
• Tongs

How-To:

Preheat the oven to 425 Fahrenheit.

Start with raw bacon. Cook until just after it turns pink – some browning on the underside is okay.

Wrap the asparagus in groups of 2-3 spears, winding the bacon around them like the red stripes on a barber shop pole.

Place the wrapped asparagus on a glass pan (a casserole baking dish), without any overlap.

Drizzle the wrapped piggy trees with some Vermont maple syrup – the natural stuff, guys!!

Cover dish with tin foil.

Bake for ~17 minutes, flip, then bake for another 16-17 minutes.

Serve with a few orange slices or lemon.

Pairs well with Yogi’s Elderberry Lemonbalm Tea.