Go Back

Bacon Wrapped Asparagus

This bacon wrapped asparagus holiday side combines salty bacon and crisp-tender asparagus with a sweet glaze, making it an elegant yet simple dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Asparagus Bundles
  • 2 lb fresh asparagus spears, tough woody ends trimmed Choose firm, bright green spears, close in size for even cooking.
  • 12 slices bacon (regular cut, not thick cut) Thick-cut bacon may take longer to cook.
  • 2 tbsp extra-virgin olive oil Can substitute with avocado oil for a neutral flavor.
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup pure maple syrup Can substitute with honey.
  • 1 tbsp balsamic vinegar Apple cider vinegar can be used as an alternative.
  • freshly grated Parmesan cheese, for garnish (optional) Skip or use dairy-free cheese if needed.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Divide the asparagus into bundles of 4 to 5 spears each, keeping the tips lined up for even cooking.
Assembly
  1. Wrap one slice of bacon around the middle of each bundle in a spiral, overlapping slightly and tucking the ends underneath.
  2. Arrange the bundles seam-side down on the prepared sheet, drizzle with olive oil, and season with salt and pepper.
Glazing
  1. In a small bowl, whisk together the maple syrup and balsamic vinegar. After 12 minutes of baking, brush the bundles with the glaze.
Cooking
  1. Return the pan to the oven and bake for another 8 to 10 minutes until the bacon is crisp and the asparagus is tender-crisp.
  2. Transfer the bacon wrapped asparagus to a platter, add Parmesan if desired, and serve warm.

Notes

To avoid overcooking, check the asparagus with a fork; it should still have some bite. Use regular cut bacon for even cooking speed. Avoid brushing on the glaze too early to prevent burning.