SERVES: 5 | PREP TIME: 1 to 4 hours | COOK TIME: 25 minutes
¼ cup (50 grams) coconut oil, melted
2 tablespoons coconut aminos
1 tablespoon organic honey
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch plus ¼ teaspoon coarse sea salt, divided
pinch of freshly ground black pepper
25 thin asparagus stalks (about 1 pound/455 grams), ends trimmed
5 slices bacon
2 teaspoons sesame seeds
- Preheat the oven to 400°F (205°C).
- In a medium bowl, whisk together the coconut oil, coconut aminos, honey, cayenne pepper, garlic and onion powders, a pinch of the salt, and the pepper. Place the asparagus stalks and marinade in a large resealable bag and marinate in the refrigerator for at least 1 hour, but no more than 4 hours.
- Bundle 5 asparagus stalks together, wrap them with a slice of bacon, and place them on a rimmed baking sheet. Repeat with the remaining asparagus and bacon. Sprinkle the bundles evenly with the sesame seeds and the remaining ¼ teaspoon of salt. Bake for 25 minutes. Serve warm.