Servings: 4
Preparation time: 15 minutes
Cook time: 1 hour and 15 minutes
Ready in: 1 hour and 30 minutes
Ingredients
• 1 pound asparagus, ends trimmed
• 2 tablespoons grass-fed raw milk butter (recommended: Organic Valley)
• 12 slices of nitrite- or nitrate-free bacon
• 1 tablespoon Dijon mustard
• 4 cloves garlic, chopped
Brown Rice:
• 1 cup long-grain gluten-free brown rice
• 2 cups water
• 1/2 teaspoon unrefined sea salt
• Note: For strict Paleo version, go for Cauliflower Rice (see Recipe No. 55) instead of Brown Rice
Directions
1. Rinse brown rice under cold water.
2. Boil water in a medium saucepan over high heat. Add the rice, and stir in the salt. Reduce the heat to low. Cover the saucepan and simmer for 45 to 50 minutes, or until the rice is tender. Remove the pan from heat, cover, and let it sit to steam for 10 minutes more.
3. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
4. Divide asparagus into 12 bundles (about 3 pieces each).
5. Rub each piece of asparagus with butter.
6. Combine mustard and garlic in a small bowl.
7. Roll a slice of bacon around each bundle of asparagus, then sprinkle with the mustard mixture.
8. Roast in a preheated oven for 20–25 minutes, or until the bacon is crispy. Serve over brown rice
