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  • 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
  • Extra-virgin olive oil, for drizzling
  • A few turns black pepper
  • Pink sea salt to taste
  • 4 slices center cut bacon
  • 2 each Heirloom Tomatoes sliced, ½ inch
  • 2 T. stone ground mustard
  • 3 T. Dukes mayonnaise
  • 2 t. apple cider vinegar
  • 1 T. Extra-virgin olive oil
  • Chopped chives or scallions


  1. Preheat oven, if using, to 400 degrees F.
  2. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
  3. Place bundles on slotted broiler pan. Bake 12 minutes
  4. Mix mustard, mayonnaise, olive oil and vinegar, set aside
  5. Arrange sliced tomatoes on a large plate, set asparagus across, drizzle with sauce and garnish with fresh chives or scallions

Recipe by Chef Joseph Fasy.