Salty meat and bittersweet veggie stalks collide for a fantastically dippable finger food in this simple Bacon Wrapped Asparagus recipe. Made with just 5 ingredients in less than 30 minutes, it’s an easy appetizer you’ll want to make again and again!
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Why We Love This Recipe
Serving asparagus with bacon is a no-brainer. The rich and salty pork harmonizes beautifully with the subtly bittersweet and grassy flavor of the asparagus, making it tasty enough for even kids to like.
In this simple preparation, long, thin strips of bacon are wrapped around individual stalks of asparagus and baked to perfection. The result? A gorgeously striped, perfectly crispy, golden brown tray of savory deliciousness that’s just begging to be eaten with your fingers.
In addition to being addictively dippable, this bacon asparagus triumph is:
- Quick & Easy. It takes just 10 minutes of prep time and no more than 15 minutes in the oven!
- Crowd-Pleasing. It’s nut-free, soy-free, gluten-free, keto, and paleo to boot. What more could you ask for?
- Budget-Friendly. The entire recipe calls for less than a regular pack of bacon, about a pound of asparagus, and the most basic pantry ingredients around. Even with recently astronomical grocery prices, 8-10 servings of this tasty little number won’t set you back more than about $6-7.
- Made With Just 5 Ingredients. Asparagus. Bacon. EVOO. Salt. Pepper. That’s the whole shebang!
Ingredients For Bacon-Wrapped Asparagus
As promised, you don’t need much for this nearly effortless appetizer. Here’s your grocery list:
- Asparagus – You can use green, white, or purple asparagus for this recipe. I tend to prefer slightly thicker stalks to hold up against the saltiness of the bacon, but young, slim asparagus will also work.
- Bacon – Make sure to reach for center-cut bacon to get all the meaty bits you can. Also, don’t be tempted to grab thick-cut bacon; it won’t cook at the proper rate, meaning you’ll either end up with rubbery meat or overcooked veggies.
- Olive Oil – No need to grab the good, cold-pressed bottle for this. Your regular cooking oil will do just fine.
- Salt & Pepper – Remember, freshly cracked pepper is always going to be more pungent than the pre-ground kind! Do yourself a favor and invest in a pepper grinder if you haven’t already.
How To Make Bacon-Wrapped Asparagus in the Oven
Be sure to check the recipe card below for full ingredients & instructions.
You won’t believe how simple it is to make this delectable appetizer. Here’s how it’s done:
- Prep. Preheat the oven, line a baking sheet with foil and place a wire rack on top.
- Prep Asparagus. Rinse asparagus in cold water and pat dry. Trim and discard the woody ends.
- Season. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Wrap. Cut bacon slices in half lengthwise to make long, narrow strips, then wrap a strip of bacon tightly around each stalk of asparagus from top to bottom, slightly overlapping and leaving the very tops exposed.
- Bake. Place the bacon-wrapped asparagus onto the rack seam side down and not touching. Bake in the preheated oven for 20 minutes, flipping once halfway through. Flip them again and broil for 2-3 minutes until the tops are nice and crispy.
Not for this recipe, you don’t! In fact, I almost never suggest boiling veggies (except tubers like potatoes or sweet potatoes) because it’s easier to overcook them and leach out lots of vitamins and minerals.
The berries, but you won’t ever see them for sale at the grocery store. The entire stalk is completely edible, but you’ll want to remove the woody ends first. They won’t hurt you, but they’re not very pleasant to gnaw on!
Yep! Asparagus is non-toxic to dogs. That said, be sure not to feed them too much of this tasty treat; bacon has a lot of salt and fat, both of which can cause your furry buddy distress.
It’s also a natural pairing for just about any entrée you can think of. Asparagus and bacon both play nicely with steak, chicken, and fish!
This baked asparagus wrapped in bacon is a family favorite, but there are plenty of ways to riff here. Here are a few of my favorite variations:
- Air Fryer Bacon-Wrapped Asparagus – If you’re still not ready to turn on the oven, try using your countertop air fryer to make this tasty appetizer instead. Depending on your model, you’ll likely need to work in batches; they shouldn’t be touching while they cook, or the bacon will stick to itself. Also, since air fryers use convection heat, you’ll likely need to cut the cooking time back to just 4-5 minutes per side.
- Grilled Bacon-Wrapped Asparagus – You can also turn this into an al fresco cooking affair by using your grill. Be sure to use a grilling basket to keep any of the spears from falling through the grates. Grill over high heat with the lid closed for 7-10 minutes per side.
- Prosciutto-Wrapped Asparagus – Bacon and asparagus isn’t the only pork and veggie pairing to consider here. Prosciutto is another delicious cured meat that will pair beautifully with spring’s favorite vegetable. That said, prosciutto is already cooked, so I suggest you cook the asparagus to al dente status first (either by baking, grilling, steaming, air-frying or pan frying), then wrap the stalks in prosciutto. Brush with a touch of olive oil and broil for 2-3 minutes until the tops get nice and crispy.
- Bacon-Wrapped Asparagus Bundles – If you’re planning on serving this as a side dish or plated app instead of an hors d’oeuvre, cut down on some of your prep by assembling them as bundles! If needed, feel free to employ some kitchen twine to hold your bacony goodness together.
- Make Them Spicy – Add some cayenne or crushed red pepper flakes for a little kick of heat.
- Make Them Sweet – Sprinkle with a bit of brown sugar before baking to add a candied crust.
Feel free to assemble the bacon and asparagus ahead of time, then cover and refrigerate them. It should last for up to 3 days in the fridge. Then bake as directed.
Any leftovers will keep in the fridge for up to 3 days. To reheat, use a toaster oven, oven, air-fryer, or pan on the stovetop. You can also zap it in the microwave if you prefer, but loosely cover the plate with a paper towel to protect the interior from bacon fat spatter.
- The easiest way to trim asparagus is to hold each stalk horizontally with both hands. Bend the stalk and it’ll naturally separate the woody bottom from the good part!
- Use classic-cut (not thick-cut) bacon to make sure everything cooks at the correct speed.
- Picking good asparagus is simple — look for firm stalks with bright color and fresh looking tops. Avoid limp, wilty, wrinkled, or dull stalks, and definitely steer clear of mushy tops.
More Bacon Wrapped Appetizers
Bacon Wrapped Asparagus
- 20 stalks of asparagus trimmed
- 2/3 pound bacon classic 10 slices, not thick cut
- 1 teaspoon olive oil
- Salt and pepper to taste
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and place a wire rack on top.
- Rinse asparagus spears in cold water and pat them dry. Trim and discard the woody ends.
- Lay out the spears on a tray or cutting board, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Cut bacon slices in half lengthwise to make long, narrow strips, then wrap a strip of bacon tightly around one stalk of asparagus from top to bottom, slightly overlapping and leaving the very tops exposed.
- Arrange the bacon wrapped asparagus onto the rack seam side down and not touching.
- Bake in the preheated oven for 10 minutes, then flip them with tongs and bake for another 10 minutes. Flip them again and this time broil for 2-3 minutes or until the tops are really nice and crispy.