I almost called this my ABC Side Dish. A is for Asparagus, and B is for Bacon and C almost no Clean-up! It’s also easier to make than learning your ABCs. Seriously this scrumptious asparagus dish can be whipped up in no time flat. This recipe exudes the philosophy of “Impress, NOT Stress. Bacon-Wrapped Rosemary Asparagus looks truly impressive on a plate as if you spent hours on it, and the taste totally confirms it! The tender asparagus spears soak up the rosemary and bacon flavors, leaving you wanting more. This may be the recipe that converts the non-asparagus lover in your life. I am just saying that bacon really does make everything better! It just does.
The easy prep includes cutting 4 slices of bacon in half. I use a kitchen scissor instead of a knife. It’s easier. The asparagus needs to be thoroughly rinsed, and the woody ends cut off. There are two ways to know where to cut. You can simply look and cut right where the stalks turn from white into green. Or you can hold the asparagus spear firmly on each end. Gently bend the asparagus so that it bows out away from you. Keep bending until the asparagus snaps. I recommend using the thin spring asparagus instead of the thicker variety. It’s more of a personal preference. If you choose to go with thick spears, you may need to add to the roasting time.
Speaking of roasting, cover a rimmed baking sheet pan with foil. When the asparagus bundles are ready, simply throw away the foil with the drippings. Fresh rosemary really brings the flavors to life. Chop about a teaspoon—no need to be exact. You can use dried rosemary. Just reduce the amount to a half teaspoon. Dried herbs are always much more potent than fresh herbs. Mix the rosemary with the oil
Use the microwave to slightly render the bacon. Place the bacon half slices on a dinner plate covered with a paper towel or two. Cover the bacon with another paper towel and nuke in the microwave for 1½ – 2 minutes on HIGH. After a minute, check every 30 seconds. The bacon should be just starting to crisp around the edges and pliable enough to wrap four spears tightly. Simply throw away the grease-soaked paper towels—no mess to clean.
Bundle four spears of the rosemary-coated spears with one slice of bacon. This will yield six bundles. To make less or more, modify the ingredients accordingly. Place the bundle on a wire rack fitted inside the foil-covered baking pan. Thin asparagus spears roast very quickly! It will be ready in around 10 minutes.
While these are the most delicious served immediately, I had some leftovers that I covered and refrigerated overnight. I warmed it up in the microwave, and the flavors were only better!
Bacon-Wrapped Rosemary AsparagusCourse: Sides, VegetableCuisine: AmericanDifficulty: Easy
Tender asparagus wrapped in bacon and roasted with fragrant rosemary is an easy and delicious side dish for any meal.
4 bacon slices (about 4 oz.), cut in half crosswise
24 thin (spring) asparagus spears (about 1 1/4 lb.), trimmed
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
- Preheat oven to 425°F. Place bacon on a microwavable plate lined with a paper towel and top with another paper towel. Microwave on HIGH until just beginning to crisp around edges, 1 ½ – 2 minutes. (Check every 30 seconds) Remove from microwave, and cool 5 minutes.
- Toss asparagus with oil, rosemary, salt, and pepper. Divide asparagus into stacks of 4, and tightly wrap each bundle with a piece of bacon. Place bundles on a wire rack set inside an aluminum foil-lined rimmed baking sheet. Bake in preheated oven until asparagus is tender and bacon is crispy, 10 – 15 minutes. Serve immediately.
- Asparagus: Trim asparagus by cutting off the woody ends, leaving only the bright green crisp stems
- Bacon: Cooking times vary greatly with bacon depending on the cut and thickness.
- Fresh rosemary: Substitute 1/2 teaspoon dried rosemary