Bacon Wrapped Shrimp & Asparagus

1. Preheat the oven to 350ºF. Begin by laying your asparagus on a foil-lined baking sheet. Drizzle with 1 teaspoon olive oil and sea salt. Bake for 20 minutes or until tender.

2. Drop the shrimp in the beaten egg, then toss in the flour; repeat. Do this with all 12 shrimp. Heat 2 tablespoons olive oil in a sauté pan till smoking; place shrimp in the oil. Once shrimp begin to turn pink, flip and brown the other side. Remove to a paper towel-lined plate to drain.

3. Once the asparagus has been cooked, slice in half. Take 1 shrimp and 2 halves of an asparagus and wrap with a strip of Muenster cheese and microwavable bacon. It’s best to use microwavable bacon in this case because it’s pre-cooked and you are just reheating it in the oven. Use a toothpick to secure and make sure it doesn’t unravel as it bakes. Place in the already preheated oven and cook for 10 minutes or until cheese is melted and shrimp is cooked thoroughly.

4. In the meantime, boil and cook the pasta according to the package directions. Once done, toss with remaining 1 tablespoon olive oil, fresh lemon juice and Parmesan cheese. Salt and pepper to taste.

5. Place a heaping pile of pasta on the plate and on top, the bacon-wrapped shrimp and asparagus. Remember to remove the toothpick before presenting your dish. The cheese helps ensure the bacon won’t unravel.