Bacon Wrapped Asparagus


Asparagus wrapped up with Bacon in individual serving size portions. What an elegant and delicious way to present this side dish to your family and guests. A simple yet delicious side dish.






Break off the tough part of the

asparagus by holding each end and

bending the asparagus until it snaps.

Keep the stem end with the tip.

Discard the bottom stem.



Place the tip section into a colander and

thoroughly rinse with cold water.



Lay the rinsed asparagus onto

paper towels and pat dry.



Place the dry asparagus into a large bowl.



Drizzle olive oil over the asparagus.

Salt and pepper to your own taste.



Using your hands toss the asparagus so theΒ oil,

salt andΒ pepper gets onto all of the asparagus.



Take a serving size of asparagus

and 1-2 pieces of bacon and wrap

the bacon around the asparagus.

Try not to overlap the bacon except

at the start to hold it in place.



Place the wrapped bundles on a baking

sheet or on a slotted pan.Β Bake in a

preheated 400 degree oven for 30 minutes.



Turn the oven off and the broiler on.

Continue to broil until the bacon

turns a light brown then serve.


Bacon Wrapped Asparagus



  • 2# fresh asparagus
  • 1# bacon
  • olive oil
  • salt to taste
  • pepper to taste


  1. Preheat oven to 400 degrees.
  2. Holding asparagus at both ends, bend it until it snaps in two. Keep the stem end with the tips and discard the tougher bottom parts.
  3. Place the asparagus into a colander and rinse well with cold water. Place them on a paper towel and pat dry.
  4. Place asparagus into a large bowl, drizzle with olive oil and add salt and pepper to taste. Using your hands toss the asparagus to mix the oil, salt & pepper into the asparagus.
  5. Put a serving of asparagus in your hand and wrap 1-2 pieces of bacon around the asparagus. Try not to overlap the bacon. Place the bundle onto a baking sheet or a slotted pan.
  6. Bake for 30 minutes. Turn off the oven and turn on the broiler. Broil until the bacon turns a light brown then serve.





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