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Roasted Asparagus With Fresh Strawberries

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“From Grand Prize Winner, Home Cook Division. Recipe submitted by Barbara Estabrook, Rhinelander, Wisconsin. This sounds like a weird combination of flavors, but it is SO good! We used maple bacon instead of applewood-smoked because it's all we had on-hand, but it was great! We also used plain feta instead of feta with peppercorns and it was just fine.”

Ingredients Nutrition


  1. In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, and drain on paper towels. Drain bacon grease from skillet. (Do not wipe skillet out.).
  2. Add 1⁄4 cup olive oil and marmalade to skillet. Cook over medium heat, stirring with a wooden spoon until marmalade is melted, loosening brown bits from bottom of skillet while stirring. Remove from heat, and stir in vinegar. Set aside.
  3. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
  4. Spread asparagus in a single layer on prepared baking sheet. Drizzle asparagus with remaining 1 1⁄2 tablespoons olive oil, tossing gently to coat. Sprinkle evenly with salt.
  5. Bake until asparagus is barely tender, 5 to 10 minutes. Place asparagus on a large platter, or divide evenly among 6 salad plates.
  6. Stir strawberries into marmalade mixture, tossing to coat. Spoon strawberry mixture evenly over asparagus.
  7. Top evenly with bacon, feta cheese, and pepper. Serve immediately.

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