The Sauce Is the Star
This oven-baked bacon-wrapped asparagus is based on my bacon-wrapped enoki mushrooms recipe — a little swap that made perfect sense because asparagus season is here. I’ve served this several times during late spring/summer gatherings, and it has always been raved by both kids and adults alike!
But the real star here is the sauce. It’s buttery, slightly sweet, a little savory from the soy sauce, and it bakes into the asparagus and bacon like a sticky glaze. The bacon is delicious, of course, but that sauce is the killer — the kind that makes you want to spoon a little extra over your plate.
My tip for this recipe: Use regular-cut bacon, not thick-cut. Thick-cut bacon takes longer to cook and may not crisp before the asparagus becomes too soft.
Ingredients
- 450g 1 lb asparagus, woody ends trimmed
- 10 to 12 slices regular bacon, NOT thick-cut
- 53g (¼ cup, packed) brown sugar
- 57g (¼ cup) unsalted butter
- ½ tablespoon soy sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Video
Instructions
- Preheat the oven to 400°F (200°C). Place the oven rack in the middle position.
- Trim the woody ends from the asparagus. Divide the asparagus into 10 to 12 small bundles, depending on the thickness of the spears. For thinner asparagus, use about 3 to 5 spears per bundle. For thicker asparagus, use 2 to 3 spears per bundle.450g 1 lb asparagus, woody ends trimmed
- Wrap each asparagus bundle with one slice of bacon, placing the seam side down in a shallow baking dish. Use regular bacon instead of thick-cut bacon so it cooks through by the time the asparagus is tender.10 to 12 slices regular bacon, NOT thick-cut
- In a small saucepan, combine the brown sugar, butter, soy sauce, garlic powder, and ground black pepper. Bring the mixture to a boil over medium heat, stirring once or twice until the butter is melted and everything is evenly combined. The sugar does not need to fully dissolve.53g (¼ cup, packed) brown sugar57g (¼ cup) unsalted butter½ tablespoon soy sauce¼ teaspoon garlic powder¼ teaspoon ground black pepper
- Pour the sauce over the bacon-wrapped asparagus, making sure each bundle is coated. The glaze will look generous at first, but it reduces as it bakes and coats the bacon and asparagus.
- Bake for 25 to 30 minutes, or until the bacon is cooked and the sauce has reduced into a glossy glaze. This recipe is best served warm, when the bacon edges are crisp and the glaze is glossy.TIP: For more color on the bacon, broil for 1 to 2 minutes at the end, watching closely so the sugar does not burn.
Notes
Make Ahead
You can assemble the bacon-wrapped asparagus up to 8 hours ahead. Arrange the bundles in the baking dish, cover tightly, and refrigerate. For best results, make the sauce just before baking and pour it over the asparagus right before it goes into the oven. If making the sauce ahead, refrigerate it separately, then gently rewarm until pourable before using.Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bundles in a 350°F (175°C) oven or air fryer until warmed through and the bacon has crisped up again. The microwave works in a hurry, but the bacon will be softer — still tasty, just less snappy.❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !
