Bacon Wrapped Asparagus
Asparagus bundles wrapped in bacon, drizzled with olive oil and pepper, and roasted on a rack until the bacon is crispy and the spears turn tender.
Servings: 4 people
Calories: 204kcal
Ingredients
- 1 lb. asparagus or 1 large bunch
- 4 slices sugar-free bacon thin sliced or regular
- 1 tablespoon olive oil
- ⅛ teaspoon pepper
Instructions
- Preheat the oven to 400° F.
- Meanwhile, wash and pat 1 lb. asparagus spears dry with paper towels, then trim off any woody stems at the bottom. Separate the asparagus into four equal sized bunches.
- Wrap each bundle with one of the 4 slices sugar-free bacon, overlapping the bacon as little as possible. This will prevent undercooked parts of the bacon and allow as much fat to render as possible. Use a toothpick if necessary on the underside of each bunch to help hold the bacon together.
- Lay each bundle on a slotted pan or use a cooling rack on top of a parchment-lined baking sheet (this will allow the fat to drip away from the bacon as it renders).
- Drizzle or spray with 1 tablespoon olive oil and sprinkle ⅛ teaspoon pepper on top. Bake for 10 minutes, then flip the bundles and bake another 8-10 minutes, or until the bacon is crispy and the asparagus is tender.
Video
Notes
For extra flavor, drizzle 1 tablespoon maple syrup or 1 tablespoon balsamic reduction over the plated bundles, or sprinkle with 2 tablespoons crumbled goat cheese.
Refrigerate cooled leftovers in an airtight container for about 2 days, or freeze for up to 3 months. Thaw and reheat in the oven.
If your bacon slices are especially thin, you may find it easier to wrap them if you first cut them in half horizontally.
Nutrition
Serving: 1bundle | Calories: 204kcal | Carbohydrates: 5g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 241mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 871IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg
