Bacon Wrapped Asparagus
A Quick Hello From My (Sometimes Messy) Kitchen
So, have you ever had one of those days where you know you should eat more veggies, but your heart says, “Wouldn’t it be magic if everything tasted like bacon?” Yeah, me too. That’s pretty much how bacon wrapped asparagus became my last-minute party trick. I still remember the first time I made these—my cousin’s birthday, half the family standing around in the kitchen with wine glasses—someone asked if it was an actual recipe or I just panicked and wrapped bacon around the nearest green thing out of desperation. Honestly, bit of both. (And it worked out!) Anyway, let’s get into it before I start rambling about that time I accidentally grilled them with the plastic tray still on…
Why Do I Keep Making This?
I make this dish whenever I need something that looks much fancier than the sum of its parts. My family goes crazy for it—even my husband, who once called asparagus “green twigs that taste like chores.” (He’s converted now.) Plus, if you’re like me and slightly impatient, bacon wrapped asparagus doesn’t take forever and isn’t a gigantic mess, so… you have more time to actually hang out with people. Oh, and unlike that soufflé I attempted once, this never flops. Unless you forget them in the oven, but let’s not go there again.
The Cast of Ingredients (Plus My Substitutes & Shortcuts)
- 1 bunch fresh asparagus, ends snapped off (sometimes I get lazy and just leave the woody bits—you’ll live)
- 8–12 slices bacon (normal stuff works, but thick cut is my guilty pleasure—just takes longer)
- Olive oil (or that random leftover garlic oil you bought on holiday—surprisingly tasty!)
- Salt & freshly ground black pepper, to taste
- Optional: a squeeze of lemon, or a little sprinkle of parmesan; my gran always said grated hard cheese makes “anything green” taste better
- Sometimes I brush on a tiny dab of maple syrup—don’t hate me till you try it
(If you’re out of bacon, I’ve tried prosciutto in a pinch. Good… but not quite the same. Turkey bacon is a debate at family dinners—proceed with caution.)
Alright, Here’s How I Actually Do It
- Preheat your oven to 400°F (about 200°C, if you’re metric-minded, like my mate Ruth in Scotland).
- Give the asparagus a quick rinse; no need to fuss. Snap or trim off the tough ends—sometimes I eyeball it and it’s fine.
- Lay the spears out, drizzle a bit of olive oil, toss them with your hands. (This is usually where I get distracted by the cat, but come back and finish anyway.)
- Sprinkle with salt and pepper. Lots of pepper = good. Not a rule, just my opinion.
- Take a slice of bacon, wrap it around 2 or 3 spears in a little bundle. Tighter means crisper. If you’re feeling wild, wrap single spears—takes more bacon, but looks cute.
- Set bundles seam-side down on a baking tray lined with foil or parchment. Or just use an old, trusty pan—scrubbing builds character, apparently.
- (Optional but fun: Brush bundles with a bit of maple syrup or sprinkle parmesan now.)
- Bake for 20–25 minutes; I usually check at 20. Bacon should be going all brown and crinkly and the asparagus a little blistered. Don’t panic if the ends get a bit charred—they still taste great!
- This is where I usually pinch one off the tray for a taste—so worth it, just mind the roof of your mouth, those things hold heat.
Let rest for a couple minutes so you don’t burn your mouth (again, learned that one the hard way).
Notes I’ve Actually Scribbled on My Recipe Card
- If you plan to make a double batch, use two trays. Crowding them means soggy bacon (yuck).
- Bacon shrinks more than you think—asparagus likes to escape its blanket, so wrap with confidence.
- Parmesan powder doesn’t melt as nicely as freshly grated, but it’s all I had once and no one complained.
Things I’ve Tried (and Oddly, Even Liked)
- Honey-mustard brushed on before baking—pretty good, a bit like fancy pub food.
- Chopped almonds sprinkled on top. Didn’t stick so well, but the ones that clung on were ace.
- Once I tried swapping asparagus for green beans when I was short—well, let’s just say, stick with the asparagus please.
One afternoon, I even tossed in some chili flakes, and it gave a proper kick. Not for toddlers, that’s for sure. Oh, have you seen Serious Eats’ veggie guides? They’ve got some neat flavor ideas.
What If You Don’t Have Fancy Equipment?
You could use a wire rack on your tray for super-crispy bacon, but I often skip it. No rack? Just flip them halfway (or not—either works). If you don’t have a brush for glaze, a spoon or even your finger does the trick in a pinch—just wash up after, yeah?
How (Rarely) Leftovers Happen and What to Do
Pop leftovers in the fridge, airtight container’s best. They keep a day or two, but honestly, in my house it never lasts more than a day! Reheat in a pan or the oven—microwave is okay, but you lose that bacon crunch.
Serving These Beauties… My Way
I love them hot, straight off the tray (no shame). For parties? They look classy with a squeeze of lemon and a little bowl of garlicky aioli on the side. Or pile them onto a wooden board and let folks help themselves—that’s how we do it on Sundays.
Lessons Learned the Hard Way (Pro Tips, Sort of)
- Don’t rush the wrapping or the bacon peels off as it bakes. I once tried to zip through; massive regret.
- Bacon too thick? Add a couple minutes to the baking—thin stuff burns fast!
- I tried skipping the oil once. Nope. The asparagus shriveled into little sticks. Don’t do that. Actually, a light brush makes everything nicer.
By the way, if you’re into grilling, you might wanna check the grilling tips on Bon Appétit. Some are pretty wild!
Questions People (Actually) Ask Me
- Can I make these ahead? You bet! Assemble and wrap, stick in the fridge. Bake right before you want to serve. (Don’t bake ahead, though, they go limp.)
- Can I use turkey bacon? Oh, sure. It’s not quite as rich, but works in a pinch. Just keep an eye, it cooks faster.
- Do I need to blanch the asparagus first? Nah. I used to, but honestly, it turns out fine just raw. Less washing up too!
- How do I get super-crispy bacon? Use a rack, or crank the oven up for the last couple minutes (don’t walk off, though, it goes from crispy to, well, carbon before you know it).
- Can I grill instead of bake? Absolutely. I do it on the BBQ in summer—just put a sheet of foil down or they might disappear forever between the bars.
- What’s the best dipping sauce? I’m a sucker for sriracha mayo, but my sister swears by blue cheese dressing (never understood that, but hey, to each their own!).
Not strictly about asparagus, but if you’re on a bacon kick, these bacon wrapped jalapeños are brilliant too. Anyway—happy cooking, and don’t forget to taste as you go. It’s half the fun, isn’t it?
Ingredients
- 1 lb fresh asparagus, trimmed
- 12 slices bacon
- 1 tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp lemon zest
- Cooking spray (optional)
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with cooking spray.
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2Wash and trim the tough ends from the asparagus. Separate asparagus spears into 12 equal bundles.
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3Drizzle asparagus with olive oil, then sprinkle with salt, black pepper, garlic powder, and lemon zest. Toss to coat evenly.
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4Wrap each asparagus bundle with a slice of bacon, spiraling it from top to bottom, and place seam-side down on the prepared baking sheet.
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5Bake for 20-25 minutes, turning halfway, until the bacon is crispy and the asparagus is tender.
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6Serve warm and enjoy as an appetizer or side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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