Bacon-wrapped asparagus isn’t exactly revolutionary, but it’s astonishing how many people get it wrong. The trick isn’t just slapping bacon around vegetables – it’s about balancing cooking times on the grill so the asparagus gets tender while the bacon gets crisp.
When asparagus hits a hot grill, its natural sweetness intensifies. Wrap it in bacon, and you’ve created the perfect balance of textures and flavors (because, bacon….) – crispy, smoky bacon hugging tender asparagus spears with just the right amount of char. Now that’s how to eat your vegetables.
The perfect side dish does exist. And, it answers the age old question, “How do I get people to eat vegetables?” Wrap them in bacon! And trust me, we don’t even like asparagus, but these were so good they may have changed our minds. We’ve found that this combination of smoky bacon and fresh asparagus creates a side dish that gets devoured in minutes.
Ingredients
- Asparagus spears – Use medium-thickness stalks for even grilling. Thin asparagus cooks too fast, and thick ones take too long.
- Olive oil – Helps season and coat the asparagus for a light char.
- Salt & pepper – Basic seasoning to bring out the natural flavors.
- Fresh lemon juice – Adds brightness to balance the richness of the bacon.
- Bacon – Regular cut only. Thick-cut won’t crisp in time.
How to Make Bacon Wrapped Asparagus on the Grill
- Prep the Grill: Preheat your grill to medium-high heat (around 375°F). Clean and oil the grates.
- Season the Asparagus: Trim the woody ends from the asparagus and place on a baking sheet. Drizzle with olive oil, season with salt, black pepper, and squeeze lemon juice over the top. Toss to coat evenly.
- Wrap: Divide the asparagus stalks into 6 equal bundles (around 4–6 spears per bundle, depending on the thickness of the asparagus). Wrap a strip of bacon around each bundle, overlapping as little as possible.
- Grill: Place bundles on the grill with the seam-side down. Grill for about 5 minutes per side, rotating with tongs until the bacon is crisp and the asparagus is tender. Keep the lid closed for even cooking but stand by to watch for flare-ups.
- Rest & Serve: Finish with another squeeze of fresh lemon juice and serve immediately.
Girl Carnivore Pro Tips
- Don’t use thick-cut bacon. It won’t crisp fast enough and will leave you with soggy bundles.
- If your bacon isn’t staying in place, secure it with soaked toothpicks.
- Keep the bundles spaced out on the grill to ensure even heat and crispy edges.
- Cook with the lid closed for more even doneness and less flare-up.
- In a pinch? Roast in a 375°F oven for 10–15 minutes on a roasting rack.
How to Serve Bacon Wrapped Asparagus
Serve hot as a side for grilled meats like steak, pork tenderloin, or chicken or big roasts. It also makes a great addition to brunch spreads or as an easy appetizer for outdoor gatherings.
Storage & Reheating
Store leftovers in an airtight container in the fridge for 2–3 days. We find these best eaten immediately. Leftover asparagus can be a little soggy for our tastes.
Reheat in a 375°F oven on a wire rack over a baking sheet for 5–7 minutes, or until warmed 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 of bacon
Instructions
Prep the asparagus bundles
- Preheat your grill to medium high heat. You are aiming for about 375℉ inside your grill.
- Clean and oil your grill grates.
- Place the asparagus on a large baking sheet and drizzle with olive oil, salt, pepper and juice of ½ lemon.
- Divide the spears into 6 groups (roughly 5-6 per group).
- Wrap 1 piece of bacon around each bundle, careful not to overlap too much of the bacon as you wrap.
Grill the bacon wrapped asaparagus
- Grill the wrapped asparagus for about 5 minutes per side until the bacon is crispy and the asparagus is tender. Don't leave the grill unattended as bacon drippings will cause flare ups. Use long tongs to rotate as needed for even cooking.
- As soon as the bacon has crisped on all sides, remove from the grill.
- Serve immediately with an extra squeeze of lemon juice, if desired.
Notes
- Instructions are the same for a charcoal or gas grill. Just make sure your charcoal is fully lit and holding a steady heat with a two-zone setup before grilling.
- Try to find medium thickness asparagus as it will be able to cook in the right amount of time better than too thin or too thick of pieces would be able to.
- Do not use thick cut bacon. It won’t be able to get crispy in the same amount of time as normal cut bacon.
- If all you have is thick cut bacon, pre-cook it for about 7 to 10 minutes until the fat has started to render, in a skillet.
- If you overlap the bacon a ton then it won’t be able to get crispy before the asparagus is done.
- Make sure to grill the bundles with the lid closed for even cooking and to ensure the bacon cooks through.
- If you can’t get your bacon to stay on the asparagus you can use toothpicks to secure them. If you can, let the toothpicks soak in water for 15-20 minutes before using so they are less likely to catch on fire.
- Alternatively, you can cook these in an oven at 375 F for about 10-15 minutes. Layer them on a wire rack over a foil lined baking sheet so the bacon grease can drip down and not make the bacon soggy.
Nutrition
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FAQs
No, you don’t need to soak the asparagus before grilling. We find it’s best right on the grill so that it doesnt get soggy (Cuz nobody wants soggy asparagus).
If your bacon is thin, no you don’t need to pre-cook it, but if you’re using thick cut bacon, you’ll want to par-cook it for a few minutes (until the fat starts to render) so that it can finish on the grill without over cooking the asparagus.
You’ll grill the asparagus for about 10 to 12 minutes, just until the bacon is crispy. Rotating as needed to avoid burning any one side and watchign for flare ups. You want firm stalks and crispy bacon.
