Bacon Wrapped Asparagus can be a side dish or an appetizer.
Salty and satisfying, it fits perfectly in a Thanksgiving menu and works just as well for a girls’ night in an appetizer spread.
If you typically need a little convincing to eat your green veggies, bacon isn’t the only alluring factor to this recipe.
The Lemon Tarragon Aioli is so good you might just want to make an extra batch.
How to Prepare Bacon Wrapped Asparagus
Start by washing and drying asparagus spears.
Snap the ends of each spear by putting pressure on the end of each. It will snap at the weakest point, detaching the rough end of the spear and leaving the remaining tender stalk.
Cut a pound of bacon in half down the middle; this will give you shorter slices of bacon which will be easier to work with. Wrap each asparagus spear with bacon and place each on a prepared baking sheet.
Why Should the Ends of Asparagus be Snapped?
Because nobody wants to chew on a piece of wood. Well, for the most part. The ends of the spears are thicker and definitely tougher to chew.
These can be snapped, cut, or even peeled.
Do I Have To Make Bacon Wrapped Asparagus in the Oven?
Try them in the air fryer!! They’re very good made in the air fryer, just make sure to spray your grate before cooking or you’ll end up picking up asparagus sans bacon.
A toaster oven will work, too.
If you like outdoor cooking, these would be fabulous on the grill, using a vegetable grate or basket, and absolutely fabulous in the smoker!
Now, onto the aioli. This stuff is so good that, yes, you need to make it.
It takes the asparagus to another level. Lemony aioli and tarragon marry so well; it’s definitely one of my favorite herbs.
If you’re not familiar with tarragon this would be a great opportunity to try it.
Here’s your printable recipe –