Last updated on April 16th, 2015
My only problem with bacon-wrapped asparagus spears?
I can never make enough of them!
These appetizers are sweet, salty, tender and crisp. They are also highly addictive. One bite will lead to…many more bites.
The green and bronze spears always disappear at cocktail parties. They also disappear whenever I bring a plate of them upstairs, for binge-snacking while binge-watching some riveting TV series, such as Homeland. Or Transparent. Or Jinxed.
On the upside, I can eat all I want, and without any degree of guilt. You see, these babies are not only sexy-savory-scrumptious, but they are practically carb-free, too. Dr. Atkins would approve.
For the following recipe, I used 18 asparagus spears, and 9 strips of center-cut bacon. But you can increase or decrease the quantities as you desire.
Tip: When you buy fresh asparagus, be sure to store it in a jar or drinking glass with an inch or two of water. Then cover the top with a plastic bag. Arranged this way, the spears will stay fresh and wonderful in the fridge for at least 3 days.
Let’s cook!
First, snap off the woody ends of the spears, as no one will want to eat them. Just bend the lower end of the stem until it snaps. You’ll be left with only the most tender, delicious part of the spears. Then trim the ends with a knife so that all stems are approximately the same length.
Drop the trimmed spears into a bowl of cold water to wash them. (And please note the yellow-rimmed white blobs in my bowl. These are ghostly ships, floating on the asparagus water. Remember, I live in a haunted house.)
Blot the spears dry on a pale green terry towel.
Now take the strips of bacon, and cut them lengthwise in half. Be sure to use center-cut bacon, as it will contain less fat. Fatty bacon takes longer to crisp than lean.
Next, starting near the feathery asparagus tip, wrap the bacon around the stem in a tight spiral. There is absolutely no need to secure the ends of the bacon with toothpicks, as myriad other recipes recommend. Well, I’ve never had the bacon unravel.
As you go, place the wrapped stems on a rimmed, parchment-lined baking sheet, spacing them about 1 inch apart.
And by the way, I order parchment paper that’s been pre-cut to fit my baking sheets. You can do this, too, and for a song, since 100 sheets will set you back only $6. Here’s my source.
Make Ahead Note: At this point, you can cover the baking tray with a sheet of plastic wrap, and store the works in the fridge for up to 24 hours.
Bake on the middle rack of a preheated 400°F oven for 20-25 minutes, or until the bacon is thoroughly cooked. Then fire up the broiler, move the oven rack to the top position, and broil until the bacon turns a handsome shade of bronze — 2-3 minutes. Keep an eye on things while broiling, as you don’t want the asparagus to blacken.
Did you notice that in the photo above, one bacon-wrapped asparagus was missing? Mea culpa — I couldn’t wait to try it. Soooooo delicious.
Transfer the finished appetizers to a plate or platter, and serve! You can serve them hot, warm, or even cold.
One warm spring evening, I served these smokey treasures in the herb garden. My cocktail guests devoured them before I could say “How do you like my Bacon-Wrapped Asparagus?”
Promise me you’ll try this easy–peazy finger food some day. Trust me — you won’t regret the tiny effort they require, and again, you can make them in advance, and simply bake them off shortly before your guests arrive.
Need a copy-and-paste version of the above? Here we go-go:
Bacon-Wrapped Asparagus
Kevin Lee Jacobs
Ingredients for 18 appetizers, or 9 servings (increase amounts as needed)
18 perfectly fresh, in-season asparagus stems, the woody ends removed
9 slices center-cut baconCut the trimmed asparagus so that all are approximately the same length. Rinse in cold water, and then blot dry in a terry towel.
Cut the bacon strips lengthwise in half. Starting just below the feathery tip, wrap the bacon in a tight spiral around each stem.
Place the stems on a large, parchment-lined baking sheet, spacing them approximately 1 inch apart.
Make Ahead Note: If you are not going to bake the appetizers right away, wrap the tray in plastic wrap, and store in the refrigerator for up to 24 hours.
Place one oven rack in the center position, and another at the uppermost position. Preheat the oven to 400°F.
Bake on the center rack until the bacon is done — 20-25 minutes. Then transfer to the upper rack, and broil on “High” until the bacon turns a gorgeous shade of caramel brown — 2-3 minutes. Keep an eye on matters while broiling, as you won’t want the asparagus to blacken.
Serve hot, warm, or even cold. Delicious with a cocktail. I’ll have a martini, please.
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates!
More delicious eats for a springtime dinner party or cocktail party:
The Best Asparagus Tart in the World
Chive Pesto
The Best Lemon Tart in the World
Delores says
Another winner I will be making –!!!!!Thank you Thank you
Kevin Lee Jacobs says
Hi Delores – If you make these appetizers, let me know how they turn out for you!
gina says
I have two men coming to browse art tomorrow and thinking if I serve these they will be convinced I’m artistic
Brenda Johnson says
What fantastic flavors from such simple things!!! Highly addictive- I ate a plateful of these in no time!!! (Asparagus= vegetable- so healthy snack right?! ) I really like the contrasts in flavor and texture- sweet, salty, crisp and tender….Thanks for sharing Kevin!!!
Kevin Lee Jacobs says
Hi Gina – Well, if you served these appetizers to me, I’d think you were artistic — and brilliant!
Brenda Johnson – Thanks SO much for taste-testing these for me! Glad you enjoyed them.
Sharon says
my brother does something similar with prosciutto and puff pastry. num!
Joanna says
… my! Bacon! The best candy in the world!
Gail says
You just can’t go wrong with bacon. I’d wrap everything with it if I could. Thanks Kevin.
Cindy says
I often make these with prosciutto on the grill. Yummmmmmm!
Kevin Lee Jacobs says
Hi Cindy – Yep. Asparagus is delicious with prosciutto, too!
Julia Hofley says
I’ve used prosciutto,but will try the bacon. I use fat asparagus spears that hold its shape and when I wrap the asparagus with prosciutto, I refrigerate it at that point and that makes the ham adhere to the asparagus and stay neat for grilling. After grilling while it’s a little warm, I pour an orange-thyme vinaigrette over it. It’s perfect at room temp and to serve while guests are walking around the garden. You are right~they disappear before you can say what they are. A perfect summer treat…
Jeanne Meeks says
I’m keeping this recipe nearby. After Mother’s Day, I’ll go on a wild aspargus hunt. Yum anyway I fix them.
Beverly, zone 6, eastern PA says
Brenda Johnson! How did you get the enviable job of taste tester????
Has anyone offered to bribe you for a chance to replace you? Lucky!
Kevin, these look smashing!
At this very moment, my husband is grilling asparagus and potatoes inside a pouch on the grill. I should have opened this article an hour ago. Darn!
Lynne says
Darn you, another fabulous recipe that challenges my diet!
Barbie B says
Hi, Kevin: My grandma taught me not to waste anything edible, sooooo what do I do, you ask? I peel the woody part of the asparagus and still get quite a few good bites from throw outs!!
Kip Morrissette says
Kevin, do you leave the parchment paper on the pan when you put these under the broiler?
I always thought parchment paper would burn under a broiler.
Thanks. I love asparagus and I love bacon so this looks like a great marriage.
Kevin Lee Jacobs says
Hi Kip – A great marriage, indeed! To answer your question, my appetizers were on the parchment lined pan when I popped them under the broiler. The paper did not burn at all.
Mary Beth says
Two of my favorite things–bacon and asparagus! Never thought to do this. Thanks for the tip on the pre-cut parchment paper too!
Delores says
I just made these– fabulous —making more now!!!
Kevin Lee Jacobs says
Hi Mary Beth – Pre-cut parchment is the best!
Hi Delores – So glad you like these appetizers!
Judy says
Kevin, happy mothers day to your mother. Mothers are special and yours sounds just that. Nice picture of your parents