Bacon Wrapped Asparagus

4.7
(14)
14 Reviews
3 Photos

Enjoy these bacon wrapped asparagus spears for a delicious springtime appetizer or side dish. Cook it on the grill or bake in a hot oven for extra crispy bacon.

Submitted by Diana71
Updated on November 14, 2024
bacon wrapped asparagus close up
3
3
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 pound fresh asparagus, trimmed

  • 1 tablespoon olive oil

  • 6 slices bacon, or more to taste

  • ground black pepper to taste

Directions

  1. Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon.

  2. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.

Cook’s Note

To cook the asparagus in the oven: Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Follow Step One, then arrange bacon-wrapped asparagus on the prepared baking sheet. Bake in preheated oven until bacon is cooked to your liking, about 18 to 20 minutes.

Nutrition Facts (per serving)

128 Calories
9g Fat
5g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 128
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 15mg 5%
Sodium 320mg 14%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 8g 15%
Vitamin C 6mg 7%
Calcium 30mg 2%
Iron 3mg 15%
Potassium 310mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.