Ingredients
2
tablespoons butter, melted
1/4
teaspoon crushed red pepper flakes
1
lb fresh asparagus spears, trimmed
8
slices bacon
1
lemon, cut in wedges
Preparation
Heat oven to 425°F. Line 18x13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.
In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.
Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.
