1 small white onion, thinly sliced
2 tablespoons extra-virgin olive oil
10 slices raw, thick-cut bacon, cut crosswise into half strips
Freshly ground black pepper and salt
1. Preheat the oven to 375°F.
2. Wash, pat dry, and trim the asparagus. Line a 9-by-13-inch pan with aluminum foil, and brush it with 1 tablespoon of the oil to keep the asparagus from sticking. Wrap each spear with a half strip of bacon, tucking the ends under the asparagus, and place it in the pan. Place the onion rings over the asparagus, drizzle with the remaining oil, and sprinkle with salt and pepper.
3. Cover and bake for 30 to 45 minutes, or until the spears are tender and the bacon is crisp on the edges.
From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe