Bacon Wrapped Asparagus with Lemon Tarragon Aioli

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.

How Do I Cook Bacon Wrapped Asparagus?

I typically make these in the oven, but if you want to know if you absolutely have to make Bacon Wrapped Asparagus this way, the answer is no.

I’ve made them in them several different ways. 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 are fabulous on the grill, using a vegetable grater or basket, and absolutely fabulous in the smoker! I pretty much can’t think of many things that wouldn’t be good smoked.

The only method I would definitely exclude would be the microwave, because although it’s possible to do, they wouldn’t turn out as aesthetically pleasing and would probably cook very unevenly.

Now, onto the aioli.

This stuff is so good that, yes, you need to make it because it takes the asparagus to another level. Lemony aioli and tarragon marry so well; it’s definitely one of my favorite herbs. It’s amazing for grilling, adding to salads or even for smoking meats.

If you’re not familiar, or haven’t cooked with tarragon before this would be a great opportunity to try it. Tarragon, for real, can transform chicken salad from plain to absolutely fantastic. It has an earthy, light licorice-like flavor (but not overwhelming at all) and really complements poultry, cream dishes and hardy vegetables.

Here’s your printable recipe –

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Yield: 4 servings

Bacon Wrapped Asparagus with Lemon Tarragon Aioli

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Asparagus wrapped in bacon and dipped in a luscious lemon tarragon aioli; perfect as an appetizer or served with grilled chicken or a steak.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients

For the Bacon Wrapped Asparagus

• 1 lb. asparagus spears, rinsed
• 1 lb. bacon (avoid thick-cut bacon)

For the Lemon Tarragon Aioli

• 1 cup Mayo
• ½ lemon, juiced
• 1 tsp dried Tarragon, or 1 tbsp fresh
• 2 garlic cloves, minced
• Salt, to taste

Instructions

Bacon Wrapped Asparagus:

1. Preheat oven to 400°.
2. Spray a baking sheet with nonstick spray.
3. Snap the ends of the asparagus spears, and discard the ends.
4. Cut the bacon through the center horizontally.
5. Wrap each spear with bacon and place on a prepared baking sheet.
6. Bake for 20-25 minutes, until bacon is crispy.
7. Serve with aioli.

Lemon Tarragon Aioli:

1. Combine all ingredients except salt in a food processor or blender, or whisk by hand.
2. Salt to taste.*

Notes

* You may want to add more lemon and/or tarragon, as well. Make this to your taste.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 112mgSodium: 1926mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 41g

The provided nutrition calculated may not always be accurate.

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