Bacon-Asparagus Bundles with Dijon Cream Sauce
A zippy, flavourful herbed Dijon cream sauce and a little bacon wrapper are the best ways to amp up simple roasted asparagus and make it memorable. The best part is that you know you’ll have the right amount for your guests, because it’s pre-portioned.
Directions
- Preheat oven to 425F. Wrap each strip of bacon around a bundle of 5-6 spears of asparagus. Arrange bundles with ends of bacon facing down on large parchment paper-lined baking sheet. Spritz bundles with cooking spray and sprinkle with half of the Parmesan.
- Bake until bacon is browned and asparagus is tender-crisp, 20 to 25 minutes.
- Meanwhile, in a saucepan, whisk together soup, cream, mustard and tarragon. Cook over medium heat until bubbling and thickened. Season with salt and pepper, to taste. Serve asparagus bundles with sauce drizzled over top.
Recipe Tips
- Asparagus not in season? Use broccolini or green beans.
- Want a flavour twist? Use Campbell’s Condensed Garlic Parmesan Soup in place of the Cream of Mushroom, if you like.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom Soup
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