I’ve been making baked bacon wrapped asparagus (and occasionally prosciutto wrapped asparagus) for years, and it occurred to me that I have yet to put it on the blog. With other recipes, I’ve noticed that often times the asparagus is soft before the bacon has had the chance to crisp up. Yuck, who wants soggy bacon? I was on a mission to avoid this, and am pleased to report that I found a way.
The key to getting the bacon extra crispy is to allow for more air flow around the bacon, which I accomplished by making four adjustments. They were actually incredibly easy and made a big difference in the result.
What to do to make the perfect bacon wrapped asparagus:
- Cut the bacon slices lengthwise, creating extra narrow strips, and wrap them in a pinstripe pattern around the asparagus. You want the edges of the bacon strip to overlap as little as possible. This will help create more air flow around it, which is what you want for extra crispiness.
- Instead of a regular baking sheet, use a wire rack on top of a cookie sheet. (I like this one – it’s non-stick, so easy to clean.) It’s such an easy swap to make, and again it helps with that whole air flow thing. As a bonus, this lets some of the extra fat drip down from the bacon during baking. Not that there’s anything wrong with bacon fat, but doing this actually helps the bacon get more crispy, and making this yummy appetizer just a little lighter is just icing on the cake. You can always repurpose the bacon grease for something else if you like.
- Flip the asparagus halfway through baking. This will encourage more even cooking, so that all sides get evenly crispy and don’t burn.
- At the end, place the baking sheet under the broiler for a couple of minutes to get the bacon extra crisp. You’ll want to watch it closely, because it can go from golden to burned very quickly!
There you have it. The end result is crispy bacon and a beautiful presentation, thanks to the “pinstriped” pattern.
This bacon wrapped asparagus makes a wonderful side dish, or you could cut the asparagus in half to make shorter appetizers. You can even prepare these a day in advance and refrigerate until you’re ready to pop them in the oven. My preference is to make it with bacon, but you can easily swap that out to make prosciutto wrapped asparagus instead. The technique is the same.
Personally, I love to make bacon wrapped asparagus all year round. Everyone is thrilled to see it on the table for holidays and birthdays during the fall and winter months, and then of course you’ve got the spring and early summer time when asparagus season is in full swing. It looks impressive and is super easy. Are you ready to make some?
Like this recipe? Pin it to make it later!
Want more low carb, gluten-free ideas for bacon? Try these: