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Homemade cream cheese and asparagus bacontizers
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Cream Cheese and Asparagus Bacontizers

Course Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 bacontizers

Ingredients

  • 6 asparagus spears chopped in half (I usually cut off about an inch of the bottom part of the stem – gets rid of the more bitter stuff)
  • 6 bacon slices chopped in half (or if you are crazy and like less bacon, cut into thirds) and fat-trimmed as much as possible
  • 4 oz of cream cheese (or neufchâtel cheese) room temperature (if desired)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt

Instructions

  1. Bring oven to 400ºF.
  2. Boil your asparagus spears in lightly salted water for about 4 minutes, then flash cool in cold water. Set aside.
  3. Fry your bacon lightly on each side, just enough for the meat to be cooked, set aside.
  4. Mix together your cream cheese, garlic powder, and onion salt. It may help to let the cream cheese sit at room temperature for a while before mixing.
  5. Spoon about a 1-2 teaspoons of the cream cheese mixture onto each bacon slice. Don’t get too OCD on making sure it’s even or anything, your just going to hide the cream cheese anyway.
  6. Place an asparagus piece on the bacon and roll it up. Simple as that.
  7. Lastly, bake the bacontizers in the oven for about 3 minutes, just to crisp them up a bit. That’s it.

Recipe Notes

Makes about 1 dozen Bacontizers