Greenspear Bundles in Bacon

{
  "diet": "X",
  "name": "Greenspear Bundles in Bacon",
  "page": 71,
  "type": "Elven",
  "alias": [
    "Asparagus Bundles in Bacon",
    "Sparrow Grass Bundles in Bacon"
  ],
  "fluff": {
    "__prop": "recipeFluff",
    "images": [
      {
        "href": {
          "path": "recipes/HF/069_Newm_9781984858900_lay_art_r1.webp",
          "type": "internal"
        },
        "type": "image",
        "width": 1759,
        "credit": "Ray Kachatorian",
        "height": 1988
      }
    ],
    "entries": [
      "Greenspear, also referred to as asparagus or \"sparrow grass\" by humans, is a perennial flower plant that has ascended to staple-status in many elven diets. While elves consume greenspear raw, seasoned, roasted, or steamed with herbs, their half-elf brethren—liberated from certain culinary taboos—have developed an additional preparation technique. In an irreverent touch, but one that flavorfully complements the greenspear, half-elves add salted and cured pork into the mix, in deference to their half-human taste buds. Regarding bacon, the thicker cut is always the better!"
    ]
  },
  "__prop": "recipe",
  "serves": {
    "exact": 4
  },
  "source": "HF",
  "hasFluff": true,
  "noteCook": [
    "When choosing asparagus, seek spears that are about ¾ inch thick at the base—about as thick as a highlighter; they will overcook if they are too slender (like a pencil).",
    "If you prefer crispier bacon, use standard-cut instead of thick-cut bacon."
  ],
  "dishTypes": [
    "side",
    "snack"
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} pounds (about {=amount2/v}) medium-thick asparagus spears, tough ends snapped off",
      "amount1": 2,
      "amount2": 32
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoon extra-virgin olive oil",
      "amount1": 1
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "{=amount1/v} slices bacon",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons finely chopped fresh chives for garnish",
      "amount1": 1.5
    }
  ],
  "instructions": [
    "Preheat the oven to 425°F with a rack in the middle of the oven.",
    "In a large bowl, toss the asparagus with the olive oil to coat. Sprinkle the asparagus very lightly with salt and pepper and toss again.",
    "Put one slice of bacon on the work surface, lay four asparagus spears on it diagonally, and wrap the bacon around the asparagus, covering as much of the spears as possible and making sure the ends overlap; gently press the ends together to help them adhere. Working in groups of four asparagus spears, repeat with the remaining bacon slices and asparagus to form seven additional bundles.",
    "On a large rimmed baking sheet, arrange the bundles, seam-side down, with about 1 inch of space around them. Roast until the bacon and asparagus are cooked through and spotted brown, about 15 minutes.",
    "Transfer the bundles to a serving platter, sprinkle with the chives, and serve at once."
  ],
  "otherSources": [
    {
      "source": "HFDoMM"
    }
  ],
  "hasFluffImages": true,
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "2 pounds (about 32) medium-thick asparagus spears, tough ends snapped off",
      "amount1": 2,
      "amount2": 32
    },
    {
      "type": "ingredient",
      "entry": "1 tablespoon extra-virgin olive oil",
      "amount1": 1
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "8 slices bacon",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "1½ tablespoons finely chopped fresh chives for garnish",
      "amount1": 1.5
    }
  ]
}