Bacon Wrapped Asparagus Parmesan (Printable)

Tender asparagus wrapped in smoky bacon, roasted and finished with melted Parmesan cheese.

# What You Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Meats

02 - 8 slices bacon, thin-cut

→ Dairy

03 - 1/4 cup freshly grated Parmesan cheese

→ Oils & Seasonings

04 - 1 tablespoon olive oil
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Divide trimmed asparagus into 8 equal bundles.
03 - Drizzle asparagus bundles with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.
04 - Wrap one slice of bacon snugly around each asparagus bundle, overlapping slightly. Place seam-side down on prepared baking sheet.
05 - Roast in oven for 18 to 20 minutes until bacon is crisp and asparagus is tender.
06 - Remove from oven, sprinkle each bundle with Parmesan cheese, and return to oven for 2 to 3 minutes until cheese is melted and golden.
07 - Transfer to serving platter and serve immediately while hot.

# Expert Suggestions:

01 -
  • It looks fancy enough to serve at a dinner party but honestly takes less time than scrolling through your phone.
  • The contrast between smoky bacon and tender asparagus with that salty Parmesan finish hits every craving at once.
  • You can prep these in the morning and roast them whenever you need a side dish that actually tastes like indulgence.
02 -
  • Don't skip the step of returning the bundles to the oven for the Parmesan—it's the difference between melted, creamy cheese and grated cheese that tastes like you forgot something.
  • If your bacon looks like it might burn before the asparagus is tender, cover the sheet loosely with foil for the first 12 minutes, then uncover to let the bacon crisp up.
03 -
  • If you want crispier bacon, hit the bundles with a quick 1 to 2 minute broil at the end instead of the oven—watch them carefully because broilers are moody and can blacken things fast.
  • Pat your trimmed asparagus dry with a paper towel before tossing with oil; excess moisture is the enemy of crispiness and will make the bacon steam instead of sear.
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