Asparagus Skewers

Asparagus Skewers
Greek asparagus, cultured, fresh, tender and crunchy. Eaten raw in a salad. Here were wrapped with bacon and were skewered. Grilled briefly and accompanied with a sweet-spicy mayonnaise sauce with chopped red pepper pickle.
Besides the sauce, accompanied with a light green salad, drizzled with balsamic cream.
Goodies for foodies and snack for intoxicating moments with beer or a light rosé wine.
Your own!
wokr: 10′ time: 30′ very easy:

Asparagus Skewers

Ingredients (4 servings)

  • 200 gr (7.1 oz) bacon, good quality
  • 200 gr (7.1 oz) asparagus, cultivated


  • 5 tbsp mayonnaise
  • 3 tbsp ketchup
  • 4 chopped, drained mild Peppadew peppers or roasted red peppers (jarred or home roasted)
Chop each bacon strip in two, in the middle, cutting across. Wash and pat dry with absorbent paper the asparagus. Cut and throw the hard bottom stub. Cut the tender parts slightly larger than the width of bacon and wrap around with it. Pass to the stick / skewer one to one the rolls we make. Place them up in foil on the grill of the oven.
If ther are asparagus left over, put them next to the skewers to cook with them.
Turn on the oven grill and place the wire rack not too close to the grill. Bake for 10' on one side and other 7'-8' on the other. It is best not to overcook them to retain moisture and stay crunchy.
For the sweet-spicy sauce that will accompany, simply mix all the ingredients together and serve.
Asparagus Skewers Asparagus Skewers
Soak the chopsticks / skewers in water for some time, so they will not burn on the grill.
If it is not easy to find peppers Peppadew, replace them with one pickled red pepper.

Zambia Sifaki