These tasty Bacon Wrapped Asparagus Bundles are ideal for a make-ahead side dish for holidays or special occasion dinners. Assemble the bundles completely in advance and refrigerate then they’re ready to bake just before serving. Asparagus is such an elegant vegetable and always makes an impressive side dish for most any entree.
Roasted Asparagus Is A Game Changer
Canned asparagus is not for me. I find the texture less than appealing and the flavor seems unusually intense. That said, I do love asparagus roasted. One of my favorite ways to serve asparagus, apart from this bacon wrapped version, is this roasted asparagus drizzled with a balsamic reduction. For special occasion meals, these bacon wrapped asparagus bundles are a way to “spruce up” the menu just a bit. They have such a pretty presentation but, are so very simple to prepare. I’ve included an optional dipping sauce but, it truly is optional. I recommend that you go the extra mile and grate the Parmesan-Romano cheese yourself. If you choose to purchase it, make sure you use a really good quality cheese blend for the best results.
Is a Broiler Pan Necessary?
You don’t have to use a broiler pan to make this dish. You can use an oven safe grill pan or any baking pan fitted with an oven safe baking rack. In that instance, use a rimmed baking pan to catch any drippings and for easy clean-up, line the pan first with foil.
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Helpful Kitchen Items:
Bacon Wrapped Asparagus Bundles
Ingredients
- 2 lb asparagus cleaned, woody ends removed
- 1 lb bacon
- 1 cup finely grated Parmesan-Romano cheese
- olive oil or olive oil cooking spray
- garlic salt & freshly ground black pepper
- Optional dipping sauce:
- 1/2 cup mayonnaise
- 2-3 Tbsp Italian dressing
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 425°F. Spritz a roasting pan with cooking spray. Set up all of your ingredients before you begin to wrap the bundles.
- Brush the asparagus spears lightly with olive oil or spritz with cooking spray. Season with garlic salt [lightly] and black pepper. [Go light with the salt. The Parmesan-Romano cheese will add extra saltiness to the bundles]
- Bundle the asparagus in three's. Use one slice of bacon per bundle.
- Start wrapping the bacon around the stems tightly beginning at the bottom. If you choose to use baby asparagus, a half slice of bacon should be enough.
- Roll in the grated Parmesan-Romano cheese and lay seam side down on the baking pan. Make sure the bundles aren't touching.
- Repeat until all of the asparagus and bacon slices have been used.
- Place into the oven and bake for 23-25 minutes depending on the thickness of the asparagus. Turn halfway through cooking.
- Increase the oven temperature to broil and cook for an additional 3-5 minutes to fully crisp the bacon.
- Sprinkle with additional Parmesan-Romano cheese to garnish.
- Serve warm with the dipping sauce if desired.
wayside wanderer says
April 17, 2013 at 3:59 pmYum, that looks really tasty and diet friendly (thinking center cut bacon).
Melissa says
April 17, 2013 at 4:03 pmIt’s a low carb lovers dream! Center cut all the way. 🙂 Thanks for stopping by. ~ Melissa
The Omnivore says
April 17, 2013 at 4:49 pmI bet this would also be amazing with duck bacon!
Melissa says
April 17, 2013 at 4:57 pmOoooh, I like the way you think! Spectacular idea, love it.
Linda says
April 17, 2013 at 10:18 pmYummers Melissa. These look supercalifrajulisticexpialidocios! (might have a few typos in there, but you get my drift :)) Will of course give these little darlings a taste or ten!
Melissa says
April 17, 2013 at 11:12 pmlol I totally get it, thanks!
plasmapal says
April 18, 2013 at 4:41 pmI’m thinking it would be best to use the thin sliced bacon if one desires their bacon crisper, thick cut if they like it chewy. I’m going to try this on the grill, over pecan and maple wood, as soon as the snow melts. Thanks for the ideas
Melissa says
April 18, 2013 at 6:22 pmActually, you make a great point. The bundles pictured were made with regular slice bacon, not thick cut, However, one visitor preferred a leaner center cut for their bundles. Truth is, you can’t go wrong, when going with your personal preference. I love your idea about grilling these, they’ll be spectacular! Thanks for stopping by. ~ Melissa
Gloria McCollum says
April 19, 2013 at 1:12 amI’ve done this with prosciutto as well and a sprinkled with flash fried sage leaves.
Melissa says
April 19, 2013 at 12:29 pmHi Gloria, that sounds delicious! Thanks for stopping by. ~ Melissa
Anonymous says
April 22, 2013 at 6:40 amI am always looking for low carb recipes. Thanks for this one. It looks wonderful.
Melissa says
April 22, 2013 at 11:32 amMy pleasure, thanks for your comment! ~ Melissa
Ashley @ Wishes and Dishes says
June 20, 2013 at 10:40 pmThis looks delicious! Can’t wait to try it!
Melissa says
June 21, 2013 at 12:09 amHi Brian! Thank you I love sharing them with you. I have a pinterest link in the right sidebar and it links to my page. If you ever have a problem finding a recipe of interest, let me know I’m always happy to help. Thanks for visiting!
Brian Davis says
June 20, 2013 at 9:18 pmI love so many of your recipes, could you add a Pinterest link to make them easy to pin. Or am I just missing it?
Melissa says
June 21, 2013 at 2:17 amThanks Ashley!
Courtney says
July 19, 2013 at 1:41 amMaking these tomorrow, can’t wait. I’ve got some chicken thawing, have a good chicken dish to pair with these?
Melissa says
July 19, 2013 at 1:48 amHi Courtney, these are so simple and delicious, so happy you’re trying them! I’ve got tons of chicken dishes, if you’d like to grill, the *Chili-Lime Chicken with Peach Salsa* would be great! If you like, *Oven Fried Provolone Stuffed Chicken Breasts* would work well, too. I’ve even got a simple Oven Fried Chicken Parm recipe posted. You can’t go wrong, truly. Happy cooking! ~ Melissa
Anonymous says
April 19, 2014 at 5:49 pmI’m making these for Easter tomorrow! I can’t wait for everyone to try them!
Melissa says
April 19, 2014 at 5:56 pmPerfect Easter side dish, enjoy!
KalynsKitchen says
April 22, 2019 at 3:06 pmYes, that really looks amazing! I want some right now. Thanks for the shout-out for my recipe.
Melissa says
April 22, 2019 at 4:29 pmIt’s my pleasure, Kalyn!