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Bacon Wrapped Asparagus is crispy, salty and a deliciously simple appetizer or side dish. Made with 5 ingredients and in less than 30 minutes, it’s an easy snack you’ll want to make again and again!Pin this recipe for later!
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Why We Love This Recipe
In addition to being perfectly dippable, this bacon wrapped asparagus triumph is:
- Quick & Easy. It takes just 10 minutes of prep time and no more than 15 minutes in the oven!
- 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.
- Made With Just 5 Ingredients. Asparagus. Bacon. EVOO. Salt. Pepper. That’s the whole shebang!
- Great Side Dish – If you’re looking for a simple yet elegant side to serve with your Thanksgiving turkey or Christmas ham, this is it!
How To Make Bacon Wrapped Asparagus in the Oven
See recipe card below for ingredient quantities and full instructions.
- 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. Toss with olive oil and season with salt and pepper.
- Wrap. Cut bacon slices in half lengthwise to make long, narrow strips, then wrap around each asparagus stalk from top to bottom.
- Bake. Arrange on the baking rack seam side down and not touching. Bake for 20 minutes, flipping twice and broiling at the end.
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.
This is optional. I prefer not to, because the finished result can end up too tough and difficult to cut. If you would like to precook it, place the bacon on a wire rack over a foil-covered baking sheet and roast at 400℉ for 5 minutes. Once it’s cool enough to handle, wrap the asparagus.
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. Asparagus is available throughout the year, but its peak season is from March to June.
More Appetizer Recipes
Bacon Wrapped Asparagus
- 20 stalks of asparagus trimmed
- 2/3 pound classic bacon (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.