Everything tastes better with crispy, salty bacon, and this baked bacon-wrapped asparagus recipe proves it! These bacon-wrapped spears of asparagus make a wonderful gourmet appetizer or side dish with very little fuss!
An elegant side for special occasions that tastes as good as it looks!
Bacon-wrapped asparagus is not only tasty, but it also makes an impressive side for a dinner party. Somehow bacon and asparagus made separately aren’t as exciting as delicately wrapped little packages of flavor sitting on your plate.
All it takes is a little salt and pepper and a bit of careful arranging. The rich, salty bacon is balanced by the fresh, green taste of the vegetables. But be aware, the bacon won’t get particularly crunchy!
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Even the pickiest of eaters will likely enjoy the novelty! After all, if your kids don’t like vegetables, covering it with their favorite breakfast meat will definitely help.
These make excellent appetizers for an event or a special occasion side dish. Just be sure to make a lot, because you’re going to need them!
❤️ Why I Love This Recipe
It’s Classy! This isn’t your everyday side dish, just wrap and cook, then serve these colorful veggies!
Incredibly Flavorful! For such basic ingredients, this appetizing snack or side dish packs a punch!
Basic Ingredients! Forget the long list of groceries and enjoy this easy combination!
🥘 Ingredients
There are only 3 ingredients. You might even have them all already. Just be sure to use fresh asparagus!
- 12 slices Bacon - Use regular bacon of any flavor, but not thick-cut.
- 24 stalks Asparagus - Wash and trim the ends of about 1 bundle or 10 ounces.
- ¼ teaspoon each, Salt & Pepper - Add these to taste.
- (optional) Olive Oil - For coating the asparagus.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
The most challenging part of the whole thing is keeping them together while flipping. Then, get out a baking sheet, a wire cooling rack, and a cutting board.
- Preheat your oven. First, set your oven to 400℉ (205℃). Cover a baking sheet with optional parchment paper to make cleanup easier. Use nonstick cooking spray to coat a wire cooling rack. Place the rack on the prepared baking sheet.
- Cut the bacon. Next, cut 12 slices of bacon in half lengthwise. Thin strips are easier to wind around the asparagus spears.
- Wrap the asparagus. To do this, hold a spear at the bottom with the tip pointed down. Wind a piece of bacon down towards it. When it’s finished, place it on the wire cooling rack with the ends of the bacon facing down. The weight of the asparagus should hold the bacon in place. Repeat this process until all 24 stalks of asparagus are wrapped.
- Season and bake. Sprinkle ¼ teaspoon each, salt and pepper over the asparagus. Then, put the full rack and baking sheet in the oven, and bake for 10 to 12 minutes. Use a pair of tongs to carefully flip the asparagus to ensure even cooking and cook for another 5 to 6 minutes.
- Broil and serve. To finish, broil the bacon-wrapped asparagus on high for 1 to 2 minutes. Then, remove and serve hot.
No need to garnish these awesome asparagus spears! Perfect for a nice lunch or dinner served alongside salmon with dill sauce or a hearty broiled ribeye steak. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Wrap strategically. Slightly overlap the bacon as you wrap it down each spear. When cooked, the bacon will shrink and make an attractive pattern.
- Prep asparagus. Remember to rinse your asparagus to eliminate sand or dirt before you get started. Trim off the bottom end of each stalk where the green begins to fade. You can also use a peeler to remove any tough, woody outer skin as needed.
- Store extra asparagus in water. An easy way to keep asparagus fresh in the fridge is to trim off the bottoms and put them in a wide-mouthed jar with half an inch of water. Don’t rinse the whole spears until you’re ready to use them, or they could mold.
🥡 Storing & Reheating
While I prefer these fresh from the oven, leftovers can be wrapped in foil or stored in an airtight container in the fridge for 3 to 5 days.
I don’t recommend freezing, because they will get soft, but if you need to, lay them spread out on a parchment-lined baking sheet and freeze for 30 minutes or so. Then, wrap them in foil and put them in freezer bags or an airtight container.
They will last for up to 10 to 12 months. Be sure to thaw in the fridge the night before you plan on eating your leftovers.
Reheating Bacon Wrapped Asparagus
Use the oven or the air fryer to reheat thawed leftovers. Set either at 375℉ (190℃) and cook until hot.
If using an oven, be sure to use the same setup you did in the recipe, a wire cooling rack over a baking sheet.
😋 More Tasty Asparagus Recipes!
- Air Fryer Asparagus
- Roasted Asparagus with Cherry Tomatoes
- Lemon Asparagus Orzo
- Smoked Asparagus
- Sauteed Asparagus and Cherry Tomatoes
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📖 Recipe Card
Baked Bacon Wrapped Asparagus
Ingredients
- 12 slices bacon (use normal bacon, not thick-cut slices)
- 24 stalks asparagus (approximately 1 bundle or 10 ounces - washed and ends trimmed)
- ¼ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with a piece of parchment paper for easy cleanup. Spray a wire cooling rack with non-stick cooking spray and place it on your prepared baking sheet.
- Cut each of your bacon strips in half lengthwise so that you have nice, thin strips to wind around the asparagus spears.
- Hold the end of your asparagus and wrap with bacon, winding down toward the tip of the spear. Place with the ends facing downward on your wire cooling rack. Repeat until all of the asparagus has been wrapped in bacon.
- Season with salt and pepper then bake at 400°F (205°C) for 10-12 minutes. Turn each piece of asparagus using tongs, then continue cooking for 5-6 minutes.
- Set the oven to broil on high to finish the bacon wrapped asparagus spears. Heat for 1-2 minutes then remove from the oven and serve immediately.
Notes
- Wrap strategically. Slightly overlap the bacon as you wrap it down each spear. When cooked, the bacon will shrink and make an attractive pattern.
- Prep asparagus. Remember to rinse your asparagus to eliminate sand or dirt before you get started. Trim off the bottom end of each stalk where the green begins to fade. You can also use a peeler to remove any tough, woody outer skin as needed.
- Store leftovers in an airtight container for up to 3-5 days in the refrigerator.
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