I’ve been making bacon wrapped asparagus for years, and it never fails to impress. The combination of tender asparagus and salty, crisp bacon feels fancy enough for guests but simple enough for a weeknight side dish. Every spring when asparagus shows up at the market, this recipe makes it into my kitchen — though honestly, I don’t wait for asparagus season anymore. It’s just too good.
Why You’ll Want to Make This Again and Again
There are plenty of recipes out there, but here’s why this one sticks with me:
- Crispy without overcooking – I used to struggle with recipes where the asparagus turned limp before the bacon was ready. Over time, I’ve figured out how to keep the veggies bright and tender while still getting that irresistible bacon crunch.
- Surprisingly simple – Once you trim the spears and cut the bacon, it’s a quick wrap-and-bake situation. I often put these together while chatting with family in the kitchen, and it feels more like a fun little project than “cooking.”
- Versatile for any occasion – I’ve served these as a dinner side with roast chicken, as a finger food for game night, and even as part of a brunch spread. They always disappear fast.
Ingredients and a Few Swaps
Here’s what goes into this recipe, along with some notes from my own kitchen:
- Asparagus – Medium to thick spears are ideal because they hold up better while the bacon crisps. If I only have thin spears, I’ll partially cook the bacon first so the asparagus doesn’t wilt.
- Bacon – Regular-cut works best. Thick-cut takes forever to crisp, while very thin strips can burn quickly. I’ve even swapped in prosciutto for a lighter, fancier twist.
- Oil – Just a little helps the seasoning stick. I use olive oil most often, but avocado oil works if that’s what’s on hand.
- Seasoning – A sprinkle of garlic salt and black pepper is my go-to. Sometimes I’ll add smoked paprika for an extra layer of flavor.
Step-by-Step: How I Bake Mine
- Prep the asparagus – Snap off the woody ends (they break right where they should).
- Season – Toss the spears with a drizzle of oil, garlic salt, and pepper.
- Wrap – Cut bacon slices in half lengthwise, then spiral one strip around each spear. Place seam side down on a wire rack set over a sheet pan.
- Bake and broil – Bake until the bacon is nearly crisp, then finish with a quick broil for that golden crunch.
Tip: The wire rack really does make a difference — it keeps the bacon from sitting in its own fat and allows the hot air to circulate.
My Best Tips From the Kitchen
- Go light on oil and salt – Bacon brings plenty of both.
- Don’t overlap the bacon – It shrinks as it cooks, leaving pretty stripes and better airflow.
- Crowding is the enemy of crisp – Leave space between each spear.
- Thin asparagus trick – Pre-fry the bacon for a few minutes so it renders some fat but stays pliable. Then wrap and bake for less time.
- Fun variations – Brush the bacon with maple syrup before baking for a sweet-savory twist, or sprinkle parmesan on top. A drizzle of balsamic glaze before serving makes it feel restaurant-worthy.
I still remember the first time I brushed these with maple syrup before sliding them into the oven — my husband thought I’d gone overboard, but it turned out to be his favorite version.
Other Ways to Cook It
- Grill – Perfect in summer, though the bacon takes a bit longer to crisp. I like to grill the bacon briefly first, then wrap and finish the spears.
- Air fryer – My go-to for smaller batches. The air fryer works wonders at crisping bacon quickly.
- Stovetop – It works, but it’s fussier. I find the oven or air fryer much easier.
How I Serve It
This dish is as flexible as it gets. For weeknight dinners, I pair it with roast chicken or grilled salmon. When friends come over, I serve it as a finger food appetizer, piled high on a platter — it’s usually gone within minutes. And if I have leftovers (rare!), I’ll chop them into bite-sized pieces and toss them into scrambled eggs the next morning.
Storage Tips
These are best eaten fresh out of the oven when the bacon is crackly and hot. If I do have extras, I store them in the fridge in an airtight container for up to two days. To reheat, I pop them in the air fryer for a few minutes — it brings back most of the crispness. The microwave works, but the bacon won’t stay crisp.
Common Questions
Can I prep this ahead of time?
Yes! I often wrap the asparagus in bacon earlier in the day and keep it in the fridge. When it’s nearly dinnertime, I just slide the tray into the oven.
Can I make bundles instead of individual spears?
You can, but I prefer wrapping them one by one — you get more bacon per bite, and they’re easier to grab as appetizers.
What else can I wrap in bacon?
So many things! Chicken bites, shrimp, or even dates. Bacon really has a way of making almost everything taste better.
Bacon Wrapped Asparagus
Crispy bacon wrapped around tender asparagus makes the perfect appetizer, side dish, or party snack. It’s quick to prepare, looks beautiful on the table, and tastes as good as it looks!
Ingredients
- 12 slices bacon
- 24 fresh asparagus spears (about 10 oz, trimmed)
- 1 teaspoon olive oil
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top so the bacon crisps evenly.
- Trim off the tough, woody ends of the asparagus. Toss the spears with a drizzle of olive oil, then season lightly with garlic salt and black pepper.
- Slice each piece of bacon in half lengthwise to create thinner strips. Wrap one strip snugly around each asparagus spear, placing them seam-side down on the prepared rack.
- Bake for about 10 minutes, then carefully flip each spear with tongs. Continue baking for another 8–10 minutes, until the bacon is nearly crisp. For extra crunch, switch the oven to broil and cook for 1–2 minutes more, watching closely.
- Remove from the oven and let rest briefly before serving so the bacon sets. Serve warm.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 128Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 23mgSodium 462mgCarbohydrates 3gFiber 1gSugar 1gProtein 9g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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