Bacon-Wrapped Asparagus
Bundles of five spears in a spiral of stretched bacon, roasted hot so the bacon crisps at the same moment the asparagus is done. Fifteen minutes of work.
Photograph credit: Schinkenroellchen mit Spargel by Schwäbin · CC BY-SA 3.0 de · Wikimedia Commons · this resized copy is shared under the same licence
The Method for Bacon-Wrapped Asparagus
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 220°C / 425°F and set a wire rack in a roasting tin.
-
Lay each bacon rasher on a board and run the back of a knife firmly along it from the middle outwards, until it has stretched to about twice its length.
-
Toss the asparagus with the oil, pepper and lemon zest.
-
Gather the spears into 12 bundles of about five, alternating tips and bases so each bundle is even, and wrap a stretched rasher around each in a spiral, leaving the tips showing.
-
Set them seam side down on the rack, well spaced.
-
Roast 16 to 20 minutes, until the bacon is deep brown and crisp and a spear gives easily to a knife tip.
-
Scatter with Parmigiano (if using) and flaky salt and serve at once.
Related guide: Ingredient substitutions.
Something wrong or unclear in this recipe? Report a problem with this recipe.
What Can Go Wrong
- Stretch the bacon. Unstretched, it is still soft when the asparagus has gone limp.
- Leave the tips uncovered. Wrapped tips steam and go grey.
- Thick spears, not the pencil-thin kind, which overcook before the bacon is anywhere near ready.
About This Recipe
The timing problem is that bacon takes longer to crisp than asparagus takes to cook, so ordinary rashers leave you with either flabby bacon or grey spears. Stretching each rasher with the back of a knife halves its thickness, which roughly halves the time it needs, and the two finish together. Wrapping in bundles rather than individually protects the spears in the middle from drying, and a rack keeps the rendered fat from frying the undersides soft.
On the Table Alongside
A poached egg · Steak · A glass of cold Sancerre
Keeping Bacon-Wrapped Asparagus
Best immediately. Refrigerated for 2 days; re-crisp 6 minutes at 220°C / 428°F.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Dairy-free when made without the finely grated parmigiano-reggiano.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More American cooking and appetizers ideas from Weekly Delight.
Bacon Wrapped Scallops
Plump scallops wrapped in crisp bacon and baked until the scallops are just opaque and the bacon is browned.
Candied Bacon
Thick bacon rashers brushed with maple syrup, coated in brown sugar and black pepper and baked until glossy, crisp…
Bacon Jam
Chopped streaky bacon simmered with onion, garlic, brown sugar, cider vinegar, coffee and maple syrup until thick…
Clams Casino
Littleneck clams on the half shell topped with a savoury mix of bacon, red pepper, garlic, butter and breadcrumbs…
Bacon Cheeseburger Bites
Mini baked meatballs of beef, bacon and cheddar, seasoned like a cheeseburger and served with ketchup and mustard.
Air Fryer Apple Chips
Thin apple slices dusted with cinnamon and cooked in the air fryer until dry and crisp. Four servings in 25 minutes.