This bacon wrapped asparagus recipe is a quick and easy way to make a delicious vegetable side dish in the oven.
Course: Side Dish
Servings: 8bundles (approx. 4 stalks in each bundle)
Author: Jennifer Fishkind
8ounce(2 bunches) thick cut asparagus spearstrimmed (this is approximately 32 spears total)
12ouncepackage center cut bacon strips
¼tspground black pepper
Preheat the oven to 400* F. Line a large rimmed baking sheet with aluminum foil. Place an oven safe wire rack on top of the foil and set aside.
Rinse the asparagus spears in cool water, pat dry, and trim the ‘woodsy’ end off of the asparagus spears. About 1-2 inches. Set aside.
In a small bowl, combine the garlic salt and black pepper. Set aside.
Place the trimmed asparagus into a shallow dish, drizzle with the olive oil and then sprinkle the spice blend over the top of the asparagus spears. Toss it all together to evenly coat.
Gather 4 asparagus spears together, using one piece of the bacon, wrap the asparagus bundle making sure not to overlap the bacon too much. Place each, bacon wrapped, bundle onto the wire rack lined baking sheet. Make sure to leave space between each bundle.
Cook the asparagus bundles for 25-30 minutes, or until the asparagus is tender and the bacon is crisp but not burnt.
Remove the tray from the oven and turn your oven to broil. Flip all of the bundles over and replace the baking sheet back into the oven allowing the bottom side of the bundles to crisp up under the broiler for 2-3 minutes. Make sure you keep an eye so that you do not burn the asparagus.
Storage:To store bacon wrapped asparagus, place your leftovers in an airtight container or a Ziploc bag. When reheating, it can be tricky to make sure that your bacon stays crispy and the asparagus doesn’t get soggy. You can use the microwave to reheat. It’s quicker, but I have found that oftentimes this leaves the asparagus a bit soggy. For the best results, I recommend reheating in the oven.Important Notes:
If your asparagus stalks are really skinny, I would increase the number of stalks you put into each bundle by 2-3 extra stalks.
If you do not have garlic salt, you can substitute ½ teaspoon salt and ¼ teaspoon garlic powder. Combine those with the black pepper and use in the recipe.
A great trick to knowing exactly where to trim your asparagus stalks, you can just hold one stalk in your hands and gently snap the stalk. The stalk will naturally snap where the ‘woodsy’ part meets the tender part. Once you do this, you can lay the other stalks next to the snapped one and that will be your guide as to where to trim the remainder of the stalks.
Make sure to use center cut bacon slices, not thick cut. This makes sure that your bacon can cook evenly and thoroughly without overcooking or burning your asparagus. Also, the center cut pieces don’t have as much fat per slice as standard cut bacon does. This makes for a much better end product.