Ingredients
Scale
- 1 pound fresh asparagus (about 20-24 spears)
- 10-12 slices of bacon (not thick-cut)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Optional: 2 tablespoons brown sugar
- Optional: ¼ teaspoon red pepper flakes
- Optional: 1 tablespoon balsamic glaze for drizzling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash the asparagus and trim the woody ends – about an inch from the bottom of each spear.
- Pat the asparagus dry with paper towels. Moisture is the enemy of crispiness!
- In a large bowl or on the baking sheet, toss the asparagus with olive oil, garlic powder, salt, and pepper until evenly coated.
- If using brown sugar and red pepper flakes for a sweet-spicy version, sprinkle them over the bacon slices now.
- Take each slice of bacon and cut it in half lengthwise to create long, thin strips. This helps ensure the bacon cooks evenly with the asparagus.
- Wrap each asparagus spear with a half slice of bacon, starting just below the tip and spiraling down to the end. The bacon should slightly overlap as you wrap.
- Place the wrapped spears on the baking sheet, making sure they don’t touch each other.
- Bake for 15-20 minutes, until the bacon is crispy and the asparagus is tender when pierced with a fork.
- For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven and let cool for a couple of minutes before serving.
- If using, drizzle with balsamic glaze just before serving for an extra pop of flavor.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
