Simple to make, this hot appetizer can be assembled at the last minute. Blanched asparagus bundles are wrapped with bacon, then broiled. They are served with greens and a sprinkle of feta cheese and olives.


  • Pepper Vinaigrette
  • 1 red bell pepper, roasted, peeled and seeded
  • 1 shallot
  • 2 garlic cloves
  • 2 Roma tomatoes, peeled, seeded and chopped
  • 1/4 cup lemon juice
  • 1 cup olive oil
  • 1/4 cup chopped fresh basil
  • salt and freshly ground black pepper to taste
  • 4 bacon slices
  • 24 asparagus spears, trimmed and blanched
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 2 cups greens
  • 1/4 cup crumbled feta cheese
  • 1/4 cup calamata and green olives, pitted and chopped


To make the vinaigrette: In a food processor, blend the pepper, shallot, garlic, tomatoes and lemon juice for 30 seconds. With the machine running, slowly add the olive oil. Add the basil and process for 10 seconds. Adjust seasoning with salt and pepper. Allow to sit for at least 1 hour prior to serving.

In a skillet or sauti pan, fry the bacon half way, so that it is softened and has rendered some if its fat, but is not crisp. The bacon can be cooked to this point and reserved in the refrigerator until ready to use. Preheat the broiler to high. Lay the bacon strips on a work surface and place 6 asparagus spears over the center of each slice. Wrap the bacon around the asparagus in a band. Brush with olive oil and season with salt and pepper. Place on a baking sheet and grill on each side for about 2 minutes. Be careful not to burn the bacon. Remove.

To serve: Pool vinaigrette on 4 salad plates and place an asparagus bundle on each. Arrange greens around each bundle and sprinkle with feta cheese and olives.

Serves 4

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Submitted 6/13/05.
Source: Chef Richard Chamberlain, Chamberlain's Prime Chop House Restaurant, Dallas
Submitted By: Marlen
Bacon-Wrapped Asparagus with Pepper Vinaigrette