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Bacon Wrapped Asparagus

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Bacon Wrapped Asparagus

As promised in my previous post on Coffee Crusted Ribeye Steak, here is my super-simple but delicious recipe for Bacon Wrapped Asparagus. This pairs so well with just about anything – steak, chicken, pork, seafood. I put just a touch of brown sugar on the bacon so it’s smokey-sweet and complements the fresh, crisp asparagus.

Bacon Wrapped Asparagus

Start by preheating the oven to 425 degrees F. I highly recommend using parchment paper or aluminium foil on your baking sheet for easy cleanup.

You can wrap as many spears of asparagus as you want in each bacon strip, but 2 – 3 spears works best (perfect bite-size). Sprinkle a bit of brown sugar on the bacon, followed by just a touch of black pepper. Bake for 18 – 22 minutes, depending on how crispy you like your bacon. Keep a close eye on them to make sure they don’t burn. As soon as you take them out of the oven, leave them to cool for about 10 minutes. No need for a cooling rack – just leave them on the baking sheet. Voila! Enjoy!

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

Wok and Skillet
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Asian
Servings 4 servings


  • 1 bunch asparagus
  • 10 – 15 strips bacon
  • 2 Tbsp brown sugar
  • a pinch of black pepper


  • Preheat oven to 425 degrees F.
  • Wrap asparagus in bacon strips (2 – 3 spears of asparagus to 1 strip of bacon). Place on baking sheet topped with parchment paper or aluminum foil.
  • Sprinkle brown sugar and black pepper on top of bacon.
  • Roast for approximately 18 – 22 minutes. Keep an eye on the bacon at the 18 minute mark to ensure it doesn’t burn.
  • Enjoy!


Serving: 1gCalories: 224kcalCarbohydrates: 6gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 43mgSodium: 728mgSugar: 5g
Keyword bacon wrapped asparagus
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Bacon Wrapped Asparagus - the perfect side dish!

5 from 1 vote (1 rating without comment)
Recipe Rating

tina roberge

Friday 12th of June 2015

These look absolutely scrumptious!


Friday 12th of June 2015

Thanks, Tina! :)