While turkey and stuffing are staples of American holiday meals—at our house, anyway—side dishes can elevate the dining experience considerably. And for adding that extra punch to the special occasion, nothing’s better than backyard barbecue. This grilled asparagus recipe with cranberries and bacon is part of my holiday meal series, which first appeared in issues 52 and 53 of StoryQue magazine.
Prep time: 15 minutes
Cook time: 15–20 minutes
Grill temperature: high heat
- 2 bunches fresh asparagus
- 1 pound bacon, thin-sliced
- 5 ounces dried cranberries
- 5 cloves garlic, minced
- Salt and pepper to taste
- 1/3 cup olive oil
Prepare the bacon by removing most of the fat from the meat; discard the fat. Place the remaining bacon meat in a skillet and fry it until crisp. Drain off the grease, and place the crisp bacon on a paper towel.
Next, slice two bunches of asparagus into thirds and place them in a bowl. Add the dried cranberries, minced garlic, sea salt, ground pepper, and olive oil and mix them well.
Now take it to the grill. I use a perforated grilling basket, with the propane burners on high. Cook the asparagus mix, turning it frequently with a spatula, until the asparagus is almost tender enough to eat; then add the crisped bacon and continue grilling until the asparagus reaches the desired tenderness. Some people like it a little crunchy, while others prefer it almost soft.
This recipe first appeared in StoryQue magazine issue 53. Subscribe here.