Bacon Wrapped Asparagus

These Oven Bacon, Wrapped Asparagus bundles, are an easy and quick side dish to assemble. Fresh asparagus spears are wrapped with a strip of bacon, basted with a honey mustard vinaigrette, and baked to golden crispy tender perfection. They will be the hit of your next dinner party.

You must put these easy Oven Bacon Wrapped Asparagus Bundles on your menu today. They are perfect for your big Christmas dinner or even for your Saturday evening grilled steak and baked potatoes. I am a huge asparagus fan! HUGE! Don’t worry if you could just take it or leave it. As my hubby says, that is the best way to eat asparagus because it tastes so yummy.

How to make Oven Bacon Wrapped Asparagus.

Divide trimmed and washed asparagus spears into four equal bundles. Wrap each bundle with a piece of bacon and place bundles on a baking pan in a single layer seam side down.

In a small bowl, combine red wine vinegar, Dijon mustard, honey, garlic, chives, salt, and black pepper. Whisk in the olive oil. Divide the mixture in half and brush the bundles with half the mixture. Bake for 15-20 minutes, placing under the broiler for the last minute of cooking. Drizzle with the remaining mustard vinaigrette.

Beth’s Best Tips

• Make it low-carb and keto diet friendly, and omit the honey. 
• To trim asparagus, simply cut off or snap the white woody dried end of the spears. 
• If desired, sprinkle the cooked bundles with Parmesan Cheese or red pepper flakes. 
• To grill, secure the bacon with a toothpick and grill over medium heat, carefully flipping once, until the bacon is crisp and the asparagus is tender, about 10-12 minutes.
• You can also make these bundles on the stove. Heat a little olive oil or melt a little butter in a skillet over medium heat. Add the asparagus bundles seam-side down. Cover with a lid so the asparagus steams a little. Cook until the bacon is crispy, then flip them and brown the other side.
• For storage, place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. 

How to properly store asparagus.

Asparagus dries out quickly, so when brought home from the store, the stalks should be placed in a Ziploc bag with a half cup of cool water stalks head side up. Wedge it in the refrigerator so the bag is standing up. I usually wedge it in the door with the mustard and ketchup. The water should be changed daily. I have had many readers tell me that they do not purchase asparagus anymore because it is tough. This is due to it drying out. Make sure you rehydrate your asparagus, as your grocer is probably not storing it correctly.

How to Trim Asparagus

I have always found the best way to trim asparagus is with a cutting board and a sharp knife. Simply line up the heads of the asparagus stalks and cut about 1–1 1/2 inches off the bottom of the stalk. This removes the hard, dry, woody ends of the asparagus. You can also bend it until it snaps, but I have found that is not necessarily the best approach and is somewhat wasteful. 

Bacon Wrapped Asparagus brings fresh asparagus, crispy bacon, and a quick homemade mustard vinaigrette together in perfect harmony. When you make the mustard vinaigrette, split it and put half of it in a separate bowl to serve with the bundles. Use the other half for basting.

This easy recipe preps in about 10 minutes and cooks in less than 15 minutes. You can make the vinaigrette ahead of time and store it in the fridge in an airtight container. These delicious Oven Bacon Wrapped Asparagus make the perfect side dish for any meal.

Other asparagus recipes you will love!

Asparagus Pasta

Bacon Asparagus Cajun Pasta

Asparagus Salad

Air Fryer Asparagus

Asparagus Stuffed Chicken

Creamy Asparagus Soup

Oven-Baked Bacon Wrapped Asparagus

This delicious oven-baked bacon-wrapped asparagus is an elegant appetizer that's too easy!  It is a simple way to add flavor to your meal.

5 from 18 votes

Print Pin Rate

Course: vegetable

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 142kcal

Author: Beth Pierce

Ingredients

• 1 1/4 lb asparagus
• 4 thick slices bacon
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic minced
• 1 teaspoon dried chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons olive oil

Instructions

• Preheat oven to 375 degrees.
• Wash and trim asparagus spears, removing the tough lower portion of the stem. (You will need to split out the asparagus into four equal bundles). Wrap one slice of bacon around 5-6 spears of asparagus and place on a baking sheet.
• In a small bowl, combine red wine vinegar, Dijon mustard, honey, garlic, chives, kosher salt, and black pepper. Whisk in olive oil. Pour half of the mustard vinaigrette into a separate bowl and set aside. Take the remaining vinaigrette and, using a basting brush, baste the asparagus bundles. Bake for 15-20 minutes. Turn the broiler on to brown the bacon for the last 1-2 minutes of cooking. Stay close by, as I have always found broilers unpredictable.
• Serve the remaining honey mustard vinaigrette with asparagus bacon bundles.

Notes

• Make it low-carb and keto diet friendly, and omit the honey. 
• To trim asparagus, simply cut off or snap the white woody dried end of the spears. 
• If desired, sprinkle the cooked bundles with Parmesan Cheese or red pepper flakes. 
• To grill, secure the bacon with a toothpick and grill over medium heat, carefully flipping once, until the bacon is crisp and the asparagus is tender, about 10-12 minutes.
• You can also make these bundles on the stove. Heat a little olive oil or melt a little butter in a skillet over medium heat. Add the asparagus bundles seam-side down. Cover with a lid so the asparagus steams a little. Cook until the bacon is crispy, then flip them and brown the other side.
• For storage, place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1915IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 3mg

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