Everything’s better wrapped in bacon.
Long gone are the days of turning up your nose at a can of asparagus.
A fresh stalk that has been wrapped in a piece of bacon will make you sing a different tune! And you’ll sing louder if you only have to prep and toss them in the oven.
The buttery-garlicky-slightly-sweet goodness of a sauce takes this asparagus to the next level.
Yes, this recipe is pretty much what side dish dreams are made of! To make things even better, these crispy vegetables are cooked up in the oven and are SUPER easy to make.
No longer do you have to worry about searching for a tasty side dish that is quick to put together and impresses everyone you serve it to… because you’ve found it right here!
Once you’ve had this dish and fallen in love, try this Prosciutto-Wrapped Asparagus. For those bacon lovers, these Bacon-Wrapped Scallops are heavenly, too!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Coconut sugar. If you do not have coconut sugar, brown, white, or cane sugar are other options and will not have much effect on the taste. To make this keto, swap for stevia powder or leave it out completely.
- Bacon. Uncured bacon is preferred since it has no added chemicals such as nitrates or nitrites. Thin or thick strips can be used depending on your preference.
- Asparagus. The larger the stalk, the better for perfectly tender and not overcooked asparagus. The bacon takes quite a long time to cook, so you want asparagus that will take a little longer, too.
- Butter. Since the butter is the base of the sauce, pick a good butter such as Kerrygold or Pflugra. If you are dairy-free, choose a vegan butter stick such as Earth Balance or olive oil.
- Garlic. Fresh garlic is key here! Try not to substitute garlic powder for the garlic cloves.
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Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the asparagus.
Wash the stalks. Then trim the ends of the spears, either with a knife or by snapping them off with your fingers.
Make the cut where the stalk goes from white to green. The white part is tough and woody, and is the section you want to make sure to get rid of.
Alternatively, you can snap the ends of the asparagus off by hand. A gentle bend near where the white and green meet should be enough to break the stalk.
Pre-cook the bacon.
Line a baking sheet with foil and set a wire rack on top. A large-rimmed pan will prevent bacon grease from spilling into the oven.
Arrange the bacon in a single layer on the wire rack and cook in a 400°F oven for 12-16 minutes. You want the bacon to be a little more than halfway done when you pull it out.
Make sure to drain the grease from the pan after this step and replace the foil, if needed.
Here are some tips on how to cook bacon.
Wrap the asparagus.
Wait for the bacon to be cool enough to handle. Gather 4-5 asparagus stalks and wrap the bacon around each bundle, slightly overlapping the strips.
Place the bacon-wrapped asparagus on the wire rack in a single layer. Evenly space them so none of the bacon touches. Any area where it contacts will not crisp up fully.
In a small bowl, whisk together the butter, salt, garlic, sugar, and black pepper.
Brush the mixture all over the bacon and asparagus. Lift up the stalks to make sure they cover each side.
Bake in the oven.
Return to the oven for an additional 15-20 minutes. The cook time will depend on the thickness of the asparagus and how well done you want it. Enjoy!
FAQs
The bottom ends of asparagus spears are white or light-colored. This section is tough and woody and should be removed before eating.
While bacon does contain many important micronutrients, like potassium and phosphorus, that are good for bone, heart, and muscle health, most of the calories come from saturated fat, which is high in cholesterol. Bacon should be enjoyed sparingly for those concerned about their fat intake.
The spears will turn a bright green color once they are ready to eat. They can be enjoyed on the crispier side or cooked longer for a more tender texture.
Other than washing them, asparagus stalks do not need to be soaked before cooking.
Leftover bacon-wrapped asparagus can be refrigerated in an airtight container for up to 3-4 days.
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Bacon Wrapped Asparagus Recipe
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Ingredients
- 2 pounds asparagus ends trimmed
- 8 slices bacon thick or regular cut
- 4 tablespoons butter or dairy-free butter, melted
- 1 garlic cloves crushed
- 1 tablespoon coconut sugar*
- 1 teaspoon salt to taste
- ¼ teaspoon pepper to taste
- Parsley optional
Instructions
- Preheat oven to 400 degrees.
- Line a large baking sheet with aluminum foil. Layer bacon strips on a wire rack and then place it on the lined baking sheet. Be careful not to let the strips overlap.8 slices bacon
- Bake bacon in oven for 12-16 minutes, depending on thickness**, or until strips are more than halfway cooked. Let bacon cool slightly before handling and drain bacon grease from the pan.
- Wrap 4-5 pieces of asparagus in one strip of bacon. Place asparagus bundles back on the wire rack.2 pounds asparagus
- In a small bowl whisk together the melted butter, garlic, sugar, salt, and pepper. Brush over asparagus bundles and bake for 15-20 minutes, or until asparagus is cooked to your desired doneness.4 tablespoons butter, 1 garlic cloves, 1 tablespoon coconut sugar*, 1 teaspoon salt, ¼ teaspoon pepper
- Serve with a sprinkle of finely chopped fresh parsley and enjoy!Parsley
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Video
Notes
- Baking: If you are using thick-cut bacon make sure to pre-cook for 15-16 minutes instead of 12.
- Asparagus: Avoid super skinny asparagus spears so they do not overcook.
- Prep: To save time on the day of serving, par-bake the bacon and wrap the asparagus up to 24 hours in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Asparagus Recipes
This nutritious vegetable goes well in so many dishes! Try these other easy recipes:
