Bacon-Wrapped Asparagus Bundles are roasted in the oven with a brown sugar soy sauce until the bacon is perfectly crisp and the asparagus spears are slightly caramelized. This elegant side dish is the perfect accompaniment for your Easter ham or even a nice grilled steak. But, please don’t think you have to wait for a special occasion to make Bacon-Wrapped Asparagus Bundles! This recipe is a special treat any time.
Asparagus is one of my favorite in-season Spring vegetables. It’s tasty steamed, roasted, or even grilled, but I think asparagus is especially delicious when it’s wrapped in bacon! Anything wrapped in bacon has to be good, right?!
This Bacon-Wrapped Asparagus Recipe was adapted from one featured by Trisha Yearwood on her Food Network show where she does her own cooking for family and friends. Don’t you sometimes wonder whether certain celebrities are normal people who do normal things even though they have extraordinary opportunities? I like to think that Trisha is one of those rare down-to-earth celebrities.
After watching her show, I started searching for her original recipe when I landed on her Facebook page. Did you know she does a live video feed Saturday morning called coffee talk in her pjs and without makeup. Go, Trisha! I wish I could be that brave. I’m just too vane to let anyone outside my family see me first thing in the morning!
How to Prep Asparagus
- Rinse asparagus spears under cool water to remove any grit.
- Hold the asparagus by the tip in one hand and the end in the other hand. Bend gently and the spear will naturally snap off the tougher end leaving the tenderest part of the stalk.
- Dry the asparagus by rolling the stalks between paper towels or kitchen towels.
Tips for wrapping the asparagus bundles in bacon:
- As a general rule, thinner bacon works best for recipes like these asparagus bundles or even bacon wrapped shrimp.
- If using thicker cut bacon, cook the bacon partially or until it begins to become transparent. Otherwise, the bacon will have a hard time getting crisp in the oven.
- Secure bacon slices by threading a toothpick through the bacon. This will make it easier to remove once the bacon has cooked.
More asparagus recipes!
There are so many delicious ways to enjoy asparagus. Here are a few of my favorites:
- Browned Butter Roasted Asparagus
- Air Fryer Asparagus Fries with Lemon Aioli
- Grilled Asparagus Panzanella Salad
- Lemon Basil Potato Salad (with asparagus)
- Grilled Salmon Salad (with asparagus)
- Lemon Roasted Asparagus
Bacon-Wrapped Asparagus Bundles Recipe
For my version of Trisha’s recipe, I chose larger asparagus stalks and wrapped them in bundles of three, however smaller stalks will also work if you wrap them in bundles of five or six. It’s important to use thin bacon or to pre-cut thicker bacon for a bit so that the bacon gets good and crispy as the asparagus cooks.
If you like this recipe, please do me a favor and give it a 5-star rating!
- 1 pound fresh asparagus, ends trimmed
- 5-6 slices bacon
- 1/4 cup light brown sugar
- 2 tablespoons butter
- 1-1/2 teaspoons soy sauce
- 1/4 teaspoon garlic powder
- freshly ground pepper
- Preheat oven to 400 degrees. Divide asparagus into five or six bundles, depending on the size of your asparagus, and carefully wrap a piece of bacon around each and secure with a toothpick. Place the bundles in a casserole dish.
- Combine the remaining ingredients in a small sauce pan and bring to a boil over medium high heat.
- Pour this mixture over the asparagus bundles and place the dish in the preheated oven
- Bake for about 20 minutes, then increase the heat to broil and bake for 5-6 minutes watching carefully and turning often, until the bacon is crisp.
- Remove the toothpicks before serving.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
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Amount Per Serving: Calories: 135 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 22mg Sodium: 310mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 6g
Sheila Thigpen spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Her first book, The 5-Ingredient Fresh and Easy Cookbook, is scheduled for release in December 2019 by Rockridge Press. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!