This asparagus recipe is my absolute favorite guilty side dish. It’s crispy, bacony and made with a green veggie… so it’s good for you, right?
If you have a bacon problem then let me warn you, they are addictive. Especially, when you are the one cooking it. You won’t be able to keep yourself from sneaking one, two or in my case seven before dinner even starts!
They would also be great as a side dish for a party. Double or triple the bunches and bacon and you’ll have converted your guests over to the asparagus side.
Super easy to make, too.
Trim and wash the asparagus
Divide bacon in half and wrap around stalks
Bake for 20-25 minutes and drain
Try not to eat them all before dinner
Bacon Wrapped Asparagus Twists
- 1 1/2 lbs Asparagus (1 Bunch)
- 12 oz Bacon
Preheat the oven to 350 degrees
Cut off the ends of the asparagus. (1 – 1.5 inches)
Wash the stalks in cool water, use vegetable soap if you have some. Set the clean stalks aside on a plate lined with a paper towel. Let drip dry, for 5 minutes.
Remove the bacon from the package and place on a cutting board. Cut the bacon into two even halves.
Line 1 or 2 (depending on the size) sheet pan or cookie tray with tinfoil. (Note: Do not use a pan without raised sides as the grease will run off)
Take one stalk of asparagus, one-half slice of bacon and wrap the bacon around the stalk.
Place the asparagus wrapped bacon on the tray, with the loose ends facing down. Repeat this process until you run out of bacon or aspargus. Whatever is left, throw it on the pan and cook with the twists.
Place the tray(s) in the oven and cook for 15 minutes, take out of the oven and turn the twists. Return to the oven for an additional 5-10 minutes, until the desired crispness is achieved. Make sure you watch them at the end, the bacon can and will burn.
Line a plate with paper towels and remove the asparagus from the sheet pan. Let drain for 2-3 minutes.
Try not to eat them all before everyone has sat down for dinner.
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