When I Say Asparagus…

When I Say Asparagus... | Eats Inspired By

inspired by:Oh, Sweet Basil

When I say asparagus, you say…BACON! Or at least that’s what Brent says.

When I told him I was brainstorming ideas for a quinoa + asparagus dinner, he sent me a link to Oh, Sweet Basil’s recipe for Easy Pesto Asparagus Quinoa.

But, he requested, wrapped in bacon. Thus, our Asparagus Bacon Quinoa Bowl is born.



Asparagus Bacon Quinoa Bowl
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 3-4
  • 1 bunch asparagus (or, enough to fill up 1 baking sheet)
  • 1 package bacon
  • 1½ cups halved cherry tomatoes
  • ½ c. uncooked quinoa
  • ¾ c. pesto + ¼ c. pesto (separated)
  • Olive Oil

  • optional

  • Nutritional yeast
  • Black pepper
  • Lemon juice
  1. My first step was getting the quinoa started. I used only ½ c. of uncooked quinoa, and water instead of vegetable broth (this is the amount Brent and I usually use when we want enough for dinner + leftovers for 2.
  2. Next I prepped the asparagus. One thing you should definitely do is not buy turkey bacon. Next time I’ll splurge on 100% bacon! The turkey bacon was too thick and not stretchy enough to wrap around the asparagus and stay put on its own. So I adapted, and slid the bacon-wrapped stalks onto two metal skewers. This took up half the sheet, and I used the other half to spread the rest of the non-wrapped asparagus out for roasting, with olive oil and fresh ground pepper.When I Say Asparagus... | Eats Inspired By
  3. With the oven at 375 (our oven consistently runs hot, so this would be closer to 400 on “normal” ovens), I roasted the asparagus for ten minutes, flipped and turned, and then roasted 10 more minutes.
  4. This gave me time to slice the cherry tomatoes into lovely little halves, and mix ¾ c. pesto in with the cooked quinoa. When the asparagus was done, I cut the stalks into thirds. Then I layered in a 8x8 glass square pan: quinoa, tomatoes, asparagus.When I Say Asparagus... | Eats Inspired By
  5. After the layering was done, I placed the dish back in the oven for about 10 more minutes, just to reheat everything and give the tomatoes a little warmth. I used the remaining ¼ c. pesto to drizzle on top and sprinkled the whole thing with nutritional yeast.When I Say Asparagus... | Eats Inspired By


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