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This simple technique for bacon wrapped asparagus and homemade garlic aioli guarantees tender veggies, crisp bacon, and lots of delicious flavor, every time you make it. With a few easy adjustments, this recipe can fit Whole30 and Paleo lifestyles, too!

Bacon-wrapped asparagus stalks placed vertically in a row

What Makes This Recipe So Good

  • Clocking in under 20 minutes total, they’re quick and easy to make, and require minimal prep and clean up. Win!
  • Partner this side dish with classics like our Instant Pot Turkey Breast and Easy Healthy Recipe’s Hasselback Sweet Potatoes for easy but elegant dinners that will wow your friends and family!
  • Leftover bacon wrapped asparagus makes a great next-day snack! You can refrigerate this side for up to 3 days. The garlic aioli can be refrigerated for 2 to 3 days.
  • This naturally low-carb recipe is great for keto eaters and can easily be adapted for Whole30 and Paleo diets, as well. Who doesn’t love pleasing everyone at the table with just one dish?

Key Ingredients

Bacon – Salty, buttery, crispy bacon is good on everything from eggs to burgers to donuts – I even love to use it for homemade chips with queso and guacamole!

Asparagus – These under-appreciated veggies are low in calories and high in vitamins A, C, and K. The stalks of asparagus are tough and fibrous, but the spears are tender and just a little bitter.

How to Make It

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Prep your garlic aioli by mixing all of the ingredients in a bowl and then refrigerating it. Really, that’s all it takes!

For the asparagus, trim the stalks from the spears. We’ll be using the tender spears for this recipe, but you can save the ends and use them for a stock to flavor dishes like risotto or soups. Wrap a strip of uncooked bacon around a bundle of 3 asparagus spears, and season everything with extra virgin olive oil, salt, and black pepper. Lay the bundles out side-by-side on a wire rack placed in a sheet pan, and position the bundles so they don’t fall through the wires!

There are two very easy ways to cook this side dish, and I mean very easy – you just need to decide if you’ll be using an oven or a grill!

In the oven, broil your asparagus on the middle rack for 12-14 minutes until it’s tender and the bacon is crisp. On the grill, you can skip the wire rack step from earlier; just place them right on the grill, cover, and cook them for 10-12 minutes – again, until tender and crisp. Either way, you’ll go from zero to delicious in just under 15 minutes!

Chef’s Tips

  • This recipe calls for trimmed asparagus, so you’ll want to remove the tough, woody part of the spears. It sounds intimidating but I promise it’s not! Just bend the asparagus spear. It will snap in the exact spot where the tender spear meets the tough stalk. If you prefer, you can also just cut off the woody ends!
  • For crispier bacon, flip the bundles halfway through the cook time.
  • Regular-cut bacon works best for this recipe. Thick cut bacon will take longer to cook, so you risk your asparagus overcooking by the time the bacon is ready.
  • If your asparagus has a little trouble staying “bacon wrapped”, use toothpicks to secure the bacon around the asparagus. It’s not cheating, I promise!
  • I love a side of garlic aioli with my bacon-wrapped asparagus, but these are also amazing when they’re paired with my easy Béarnaise Sauce.
3 photo graphic showing the steps to make baked bacon-wrapped asparagus stalks

More Bacon Wrapped Recipes

Recipe By: Cheryl Malik

Bacon Wrapped Asparagus

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
This simple technique for bacon wrapped asparagus and homemade garlic aioli guarantees tender veggies, crisp bacon, and lots of delicious flavor, every time you make it.
4 servings


For the Garlic Aioli

  • ¾ cup mayonnaise
  • 2 cloves garlic minced
  • Juice of half a lemon
  • ½ teaspoon salt

For the Bacon Wrapped Asparagus

  • 1 pound fresh asparagus trimmed
  • 1 tablespoon extra virgin olive oil
  • salt to taste
  • cracked black pepper to taste
  • 6-10 slices bacon


For the Garlic Aioli

  • Combine mayonnaise, garlic, lemon juice, and salt in a bowl. Mix well. Refrigerate until ready to use.
    Mayonnaise, garlic, lemon juice, and salt in a white mixing bowl before becoming garlic aioli

For Broiled Bacon Wrapped Asparagus

  • Preheat broiler.
  • Lightly coat asparagus spears in extra virgin olive oil and season with salt and black pepper. Wrap bundles of 3 spears in bacon.
  • Place perpendicular on wire rack over baking sheet, side-by-side. Broil on middle rack of oven 12-14 minutes until bacon is crisp and asparagus is tender and bright green.
    Uncooked asparagus spears wrapped in raw bacon laid perpendicularly on a wire rack over baking sheet

For Grilled Bacon Wrapped Asparagus

  • Lightly coat asparagus spears in extra virgin olive oil and season with salt and black pepper. Wrap bundles of 3 spears in bacon.
  • Place bundles on hot grill and cover. Cook 10-12 minutes until bacon is crisp and asparagus is tender.
  • This side does not freeze well, but it can be refrigerated for up to 3 days.
  • Make It Whole30: Use compliant bacon and compliant mayonnaise. See our recipe for One Minute Whole30 Mayonnaise to make your own.
  • Make it Paleo: Use compliant mayonnaise.

Approximate Information for One Serving

Calories: 384calProtein: 7gFat: 38gSaturated Fat: 8gCholesterol: 34mgSodium: 690mgPotassium: 294mgTotal Carbs: 5gFiber: 2gSugar: 3gNet Carbs: 3gVitamin A: 875IUVitamin C: 7mgCalcium: 30mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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