1 cup Marie’s Original Coleslaw dressing
1 tbsp lemon zest
2 tbsp freshly squeezed lemon juice
1 tsp ground black pepper
1-2 bunches of vegetables (about 1 1/2-2 lbs of asparagus)
1 tbsp olive oil
4-8 slices of center cut bacon
In a small mixing bowl, whisk together Marie’s Original Coleslaw dressing, lemon zest, lemon juice and ground pepper until combined. Refrigerate until ready to use as the Lemon Pepper Drizzle.
Clean and trim bottoms of asparagus and pat dry. Preheat oven to 400º F or warm grill to medium-high. Coat asparagus with a light drizzle of olive oil and separate into four equal bundles. Wrap each bundle together with one or two pieces of bacon. Secure with toothpick or cooking twine.
Bake in the oven on a grated broiler pan—or place on the grill and cover—for 10-12 minutes, turning once or twice, until the bacon is crisp and the asparagus is tender. Place on a serving platter and top with the Lemon Pepper Drizzle.