Our Bacon-Wrapped Asparagus recipe is one of those recipes that makes people think you’re some kind of culinary wizard, when in truth it couldn’t be easier to make!
Tender asparagus spears, wrapped in smoky bacon and roasted until perfectly crisp, deliver a restaurant-quality side dish with almost no effort. Trust me on this one, it’s a keeper.
Bacon-wrapped asparagus bundles are a great way to add a bit of restaurant flair to your holiday table, but you don’t have to wait for Thanksgiving or Christmas to make this sensational side dish. It’s perfect any time of the year.
You can turn a busy weeknight into a special occasion, or make a dinner party or date night unforgettable.
Asparagus naturally pairs well with smoky, salty notes, and wrapping the spears in bacon transforms this vegetable into a guaranteed crowd-pleaser. Just ask your friends and family.
This recipe pairs well with our Bottom Round Roast recipe, adding a touch of elegance to a simple cut of beef. And if you’re planning a dinner party, serve this along with our Prime Rib Roast and Rosemary Roasted Potatoes for a dinner that your guests will be talking about for years to come.
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Ingredients
Gather the ingredients to prepare our bacon-wrapped asparagus recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Recipe Variations
Honey-Balsamic Glazed: Brushed Asparagus with a honey-balsamic glaze before roasting.
Pamasean Shaved: Top with shaved parmesan cheese at the end for restaurant-level presentation
Prosciutto-wrapped asparagus: Use prosciutto instead of bacon for a more elegant, crisp-chewy finish.
Turkey bacon-wrapped asparagus: Swap turkey bacon for a lighter version.
Brown Butter: Drizzle with brown butter and a sprinkle of lemon zest for a restaurant-style presentation.
How to Make Bacon-Wrapped Asparagus
Follow along with my simple step-by-step instructions to learn how to make bacon-wrapped asparagus in your home kitchen.
Clean and rinse the asparagus under cold water.
Dry the asparagus with a paper towel, removing any excess water.
Preheat oven to 400 degrees.
Cut the ends off the asparagus, just a little past the white part.
Roll the asparagus in olive oil, coating all sides.
Season with salt and black pepper
Wrap the asparagus spears with a strip of bacon. Depending on the thickness of the asparagus, group them in bundles of 2 or 3.
Place the asparagus on a wire rack over an aluminum foil-lined baking sheet. Then place it on the center rack of the preheated oven.
Cook for 12 -15 minutes. Then flip the bacon-wrapped asparagus to the other side and cook for an additional 5-10 minutes, until the bacon has browned and is slightly crispy.
For a restaurant-style finish, drizzle a balsamic glaze over the bundles before serving.
Chef Tips
Choose asparagus of medium thickness; if it is too thin, it overcooks before the bacon crisps; if it is too thick, the bacon burns. If you can only find thick asparagus, use a peeler to remove the outside skin of the asparagus. This will help it cook faster and make it more tender.
Use regular-cut bacon; thick-cut takes too long to crisp and will end up being all about the bacon.
Pat the asparagus dry so the bacon adheres properly.
Roast on a rack or parchment for better air circulation and crispiness.
Don’t overcook the asparagus; it should still have a little snap.
Par-cook the bacon halfway if you want ultra-crisp results without over-roasting the asparagus.
Season lightly. Bacon brings a lot of salt. Use cracked pepper, citrus zest, or garlic powder to layer flavor without overpowering.
For restaurant-style sheen, brush the bundles with a tiny bit of maple syrup during the last few minutes of roasting.
Keep it simple, keep it flavorful, and don’t overthink it. Bacon-Wrapped Asparagus is one of those dishes that delivers every time, and we promise not to tell anyone how easy it is to make.
Serving Suggestions
Steak Night Staple: Serve alongside a ribeye, filet mignon, steak au poivre, or grilled NY strip. This is a steakhouse classic for a reason.
Chicken’s Best Friend: Pair with whole roasted chicken, chicken marsala, or a simple lemon-garlic chicken breast.
Seafood Works Too: Salmon, crab cakes, or broiled cod all play nicely with bacon’s smoky richness.
Brunch Move: Add these to a brunch spread with eggs Benedict, quiche, or smoked salmon platters.
Holiday Table Upgrade: Works with roast turkey, roast beef, leg of lamb, or prime rib. Easy win every time.
Casual Dinner: Serve with mashed potatoes, rice pilaf, or a creamy pasta to round out the plate.
Sauce It Up: Pair with lemon aioli, chimichurri, balsamic reduction, Cajun ranch, or garlic butter.
How to Store and Reheat
Store leftovers refrigerated in an airtight container for 2-3 days.
Use the oven or air fryer at 375°F for 5-7 minutes to re-crisp the bacon. Don’t use the microwave; it will soften everything.
Recipe FAQs
You sure can. Assemble the bundles and refrigerate 12- 24 hours before baking. Remove the bundles from the fridge 15-20 minutes before cooking to bring them to room temperature.
Absolutely. Cook at 375°F for 10-12 minutes, or until crisp. Make sure to flip the bundles at the halfway point.
Yes, you can make this on the grill. Depending upon your grill, the cooking time will vary. Make sure you flip them at the halfway point. Watch out for flare-ups from the bacon grease.
That’s optional, but it guarantees crispier results without overcooking the asparagus.
More Recipes You’ll Love!
Easy Bacon Wrapped Asparagus Recipe
Our crispy Bacon Wrapped Asparagus are the perfect holiday side dish or appetizer! They’re easy, elegant, and ready in about 25 minutes. Save this recipe for holidays, dinner parties, or weeknight meals.
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Ingredients
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Instructions
Preheat oven to 400 degrees.
Clean and rinse the asparagus under cold water.
Cut the ends of the asparagus, just a little above the white part.
Dry the asparagus with a paper towel, removing any excess water.
Roll asparagus in olive oil, coating all sides.
Season with salt and black pepper
Wrap the asparagus spears with a strip of bacon. Depending on the thickness of the asparagus, group them in bundles of 2 or 3.
Place the bundles on a wire rack over an aluminum foil-lined baking sheet. Then place it on the center rack of the preheated oven.
Cook for 12 -15 minutes. Then flip the bacon-wrapped asparagus to the other side and cook for an additional 5-10 minutes, until the bacon has browned and is slightly crispy.
For a restaurant-style finish drizzle a balsamic glaze over the bundles.
Notes
Honey-Balsamic Glazed: Brushed Asparagus with a honey-balsamic glaze before roasting.
Parmesan Shaved: Top with shaved parmesan cheese at the end for restaurant-level presentation
Prosciutto-wrapped asparagus: Use prosciutto instead of bacon for a more elegant, crisp-chewy finish.
Turkey bacon-wrapped asparagus: Swap turkey bacon for a lighter version.
Brown Butter: Drizzle with brown butter and a sprinkle of lemon zest for a restaurant-style presentation.
Chef Tips
Choose asparagus that is medium-thickness; if it is too thin, it overcooks before the bacon crisps; if it is too thick, the bacon burns. If you can only find thick bacon, use a peeler to remove the outside skin of the asparagus. This will help it cook faster and make it more tender.
Use regular-cut bacon; thick-cut takes too long to crisp and will end up being all about the bacon.
Pat the asparagus dry so the bacon adheres properly.
Roast on a rack or parchment for better air circulation and crispiness.
Don’t overcook the asparagus-it should still have a little snap.
Par-cook the bacon halfway if you want ultra-crisp results without over-roasting the asparagus.
Season lightly. Bacon brings a lot of salt. Use cracked pepper, citrus zest, or garlic powder to layer flavor without overpowering.
For restaurant-style sheen, brush the bundles with a tiny bit of maple syrup during the last few minutes of roasting.
Serving Suggestions
Steak Night Staple: Serve alongside a ribeye, filet mignon, steak au poivre, or grilled NY strip. This is a steakhouse classic for a reason.
Chicken’s Best Friend: Pair with whole roasted chicken, chicken marsala, or a simple lemon-garlic chicken breast.
Seafood Works Too: Salmon, crab cakes, or broiled cod all play nicely with bacon’s smoky richness.
Brunch Move: Add these to a brunch spread with eggs Benedict, quiche, or smoked salmon platters.
Holiday Table Upgrade: Works with roast turkey, roast beef, leg of lamb, or prime rib. Easy win every time.
Casual Dinner: Serve with mashed potatoes, rice pilaf, or a creamy pasta to round out the plate.
Sauce It Up: Pair with lemon aioli, chimichurri, balsamic reduction, Cajun ranch, or garlic butter.
How to Store and Reheat
Store leftovers refrigerated in an airtight container for 2-3 days.
Use the oven or air fryer at 375°F for 5-7 minutes to re-crisp the bacon. Don’t use the microwave; it will soften everything.
Recipe FAQs
Can I make this ahead of time?
You sure can. Assemble the bundles and refrigerate 12- 24 hours before baking. Remove the bundles from the fridge 15-20 minutes before cooking to bring them to room temperature.
Can I make this in the air fryer?
Absolutely. Cook at 375°F for 10-12 minutes, or until crisp. Make sure to flip the bundles at the halfway point.
Can I make this on the grill?
Yes, you can make this on the grill. Depending upon your grill, cooking time will vary. Make sure you flip them at the halfway point. Watch out for flare-ups from the bacon grease.
Should I precook the bacon?
That’s optional, but it guarantees crispier results without overcooking the asparagus.
Nutrition
Calories: 218kcalCarbohydrates: 5gProtein: 6gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 25mgSodium: 446mgPotassium: 229mgFiber: 2gSugar: 2gVitamin A: 586IUVitamin C: 4mgCalcium: 21mgIron: 2mg
