Bacon-wrapped asparagus is a classic for a reason, but many people miss the mark. The key is timing: get the asparagus tender while rendering the bacon to a crisp without burning either.
Grilling concentrates asparagus’s natural sweetness. When wrapped in bacon, the result is a pleasing contrast of textures and flavors — smoky, crispy bacon surrounding tender, slightly charred asparagus spears. It’s an easy way to make vegetables irresistible.
This side dish tends to disappear fast. The combination of smoky bacon and fresh asparagus is dependable and crowd-pleasing — even reluctant asparagus eaters often come back for seconds.
Ingredients
- Asparagus spears – Choose medium-thickness stalks for even grilling; very thin stalks cook too quickly and very thick stalks can take too long.
- Olive oil – A light coating helps seasoning and promotes a nice char.
- Salt & pepper – Simple seasoning to enhance natural flavors.
- Fresh lemon juice – Adds brightness to cut the richness of the bacon.
- Bacon – Use regular-cut bacon. Thick-cut bacon may not crisp in time for the asparagus to finish perfectly.
How to Make Bacon Wrapped Asparagus on the Grill
- Prep the grill: Preheat to medium-high (about 375°F). Clean and oil the grates.
- Season the asparagus: Trim woody ends, place spears on a baking sheet, drizzle with olive oil, season with salt and pepper, and squeeze half a lemon over them. Toss to coat.
- Form bundles: Divide the spears into 6 bundles (about 4–6 spears each, depending on thickness). Wrap one strip of bacon around each bundle, avoiding heavy overlap so the bacon can crisp.
- Grill: Place bundles seam-side down on the grill. Grill about 5 minutes per side, turning with long tongs until bacon is crisp and asparagus is tender. Keep the lid closed for even cooking and watch for flare-ups.
- Rest & serve: Remove from grill, finish with another squeeze of lemon if desired, and serve immediately.
Pro Tips
- Use regular-cut bacon, not thick-cut, so it crisps before the asparagus overcooks.
- If the bacon won’t stay in place, secure it with toothpicks soaked in water for 15–20 minutes to reduce the risk of burning.
- Space bundles out on the grill to ensure even heat and crisp edges.
- Keep the lid closed while grilling to maintain a steady temperature and minimize flare-ups.
- If you don’t have a grill, roast at 375°F on a wire rack over a baking sheet for 10–15 minutes.
How to Serve Bacon Wrapped Asparagus
Serve hot as a side to grilled steak, pork, chicken, or roasts. These bundles also work well as a brunch addition or an easy appetizer for outdoor gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 2–3 days. These are best eaten fresh; leftovers can become slightly soggy.
To re-crisp, reheat in a 375°F oven on a wire rack set over a baking sheet for 5–7 minutes, until heated through and the bacon is crisp again.
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Grilled Bacon Wrapped Asparagus Recipe
Recommended Equipment
- grill
- grilling tongs
Ingredients
- 1 lb asparagus spears about 20–30 spears, ends trimmed
- 2 tbsp olive oil
- ¼ tsp salt
- 1/8 tsp coarse ground pepper
- 1/2 lemon
- 6 slices bacon
Instructions
Prep the asparagus bundles
- Preheat your grill to medium-high (about 375°F) and clean and oil the grates.
- Place asparagus on a baking sheet and drizzle with olive oil, salt, pepper, and juice of ½ lemon.
- Divide spears into 6 groups (about 5–6 per group) and wrap one piece of bacon around each bundle without overlapping too much.
Grill the bacon-wrapped asparagus
- Grill the bundles about 5 minutes per side, rotating as needed, until the bacon is crisp and the asparagus is tender. Watch for flare-ups from bacon drippings and adjust positioning as necessary.
- Remove from the grill as soon as the bacon is crisp on all sides.
- Serve immediately with an optional extra squeeze of lemon.
Notes
- Instructions work for both charcoal and gas grills — ensure steady heat before cooking.
- Medium-thickness asparagus cooks more predictably than very thin or very thick spears.
- Don’t use thick-cut bacon unless you precook it; thick bacon won’t crisp in the same time frame as regular-cut bacon.
- If using thick bacon, par-cook in a skillet for 7–10 minutes until some fat renders.
- Avoid heavy overlap of bacon; overlapping prevents proper crisping.
- Grill with the lid closed for more even cooking and to help the bacon cook through.
- If bacon won’t stay in place, secure bundles with toothpicks soaked in water to reduce burning risk.
- Oven alternative: Bake at 375°F for 10–15 minutes on a wire rack set over a foil-lined baking sheet so grease drains away and bacon stays crisp.
Nutrition
| Calories: 151 kcal
| Carbohydrates: 4 g
| Protein: 5 g
| Fat: 14 g
FAQs
No. Soaking isn’t necessary and can make the asparagus soggy. Grill it straight after trimming for best texture.
If the bacon is regular (thin) cut, no pre-cooking is needed. For thick-cut bacon, par-cook briefly until some fat renders so it can finish crisping without overcooking the asparagus.
Grill for about 10–12 minutes total (roughly 5 minutes per side), rotating as needed until the bacon is crispy and the asparagus is tender but still firm. Watch for flare-ups while cooking.