Rumaki is traditionally various organ meats and water chestnuts wrapped in bacon, but hey, for those of us who aren’t in love with liver, I found a vegetable alternative.  These are best when they’ve cooled off for about 10 minutes before eating. 

Asparagus Rumaki

Preheat your oven to 400 degrees.

You’ll need:

8 stalks of fresh asparagus

1 package of bacon

1 can of sliced water chestnuts

1. Rinse the asparagus and remove the bottom 1-2 inches of the woody base of the stalk.  Discard and cut the remaining asparagus into 1 inch pieces.

2. Cut the bacon pieces in half.

3. Place 2 pieces of asparagus side by side with a slice of water chestnut on the top and bottom.

4.  Wrap half of a strip of bacon around the water chestnut tucking the end of the bacon underneath the bottom.

5. Place the rumaki on a cookie sheet and bake for 40 minutes. 

6.  Cool for 10-15 minutes before serving.