Bacon makes everything better. That’s just science at this point. But wrap a slice around three fat asparagus spears, grill until crispy, and you have something that makes people actually ASK for vegetables at a cookout!
A miracle, honestly. Even the picky eaters go in for seconds.
How to Keep Bacon from Unraveling
Keeping bacon attached through the entire grill session takes a few smart moves.
- Wrap seam-side DOWN first when bundles hit the grates. The heat sets the seam in 2-3 minutes. Resist flipping too early!
- Use THICK-CUT bacon (already mentioned, but worth repeating). Thin slices tear easily and shrink fast, exposing your asparagus mid-grill.
- Partially pre-cook bacon in a skillet for 3-4 minutes before wrapping. It renders fat, holds shape, and finishes crisping without unraveling.
- Pull bacon from the fridge RIGHT BEFORE wrapping. Cold slices grip tighter than room temp ones.
- Press the seam firmly against a spear as you wrap, then tuck both ends UNDER. Skip the toothpicks!
How to Pick the Right Asparagus
Skip the pencil-thin stuff… too flimsy to hold bacon and you’ll lose them between the grates. Go MEDIUM thickness (about the width of a Sharpie). They’ll crisp nicely without turning to mush.
Spears should snap cleanly when bent. Limp or rubbery? Hard pass. Tips need to be TIGHT and compact, not flowering or splayed open. Deep green color is what you want, maybe a hint of purple at the crown.
Check the cut ends before buying! They should look moist and fresh, not dried out and woody. Not grilling today? Stand them upright in a glass with an inch of water in the fridge… stays crisp until you’re ready to wrap.
If You Liked This, Try These
- Bacon Wrapped Puff Pastry Asparagus
- Keto Grilled Vegetables
- Grilled Vegetable Kabobs
- Angel Hair with Shrimp and Asparagus
- Perfect Breaded Asparagus
- Guacamole Shrimp Bites
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-550
- Protein: 22-28 g
- Fat: 36-44 g
- Carbohydrates: 8-10 g
Ingredients
- 24 spears asparagus (tough ends trimmed off, about 1-2 inches from the bottom)
- 10 slices bacon (I prefer Wright brand thick-cut for easier wrapping)
- 1.5 tbsp olive oil (I use Bertolli Extra Virgin for a mild flavor)
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/2 tsp garlic powder
Step 1: Trim and Season Asparagus
- 24 spears asparagus
- 1.5 tbsp olive oil
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/2 tsp garlic powder
Trim the tough bottom 1-2 inches from each asparagus spear by snapping them at their natural breaking point or cutting with a knife.
Rinse and pat the asparagus dry thoroughly—this is important so the seasoning adheres properly and they grill evenly without excess moisture.
In a large bowl, toss the asparagus with the olive oil, salt, pepper, and garlic powder until every spear is evenly coated.
Set aside while you prepare the bacon.
Step 2: Assemble the Bacon Bundles
- seasoned asparagus from Step 1
- 10 slices bacon
Divide the seasoned asparagus into 8 bundles of 3 spears each.
Take one slice of bacon and wrap it around the middle of each bundle, tucking the ends under so they stay secure during grilling.
I find that thick-cut bacon works best here because it’s more forgiving and less likely to tear when wrapping.
Arrange the wrapped bundles on a plate, ready to grill.
Step 3: Grill Until Crispy
- bacon-wrapped bundles from Step 2
Preheat your grill to 400°F and lightly oil the grates to prevent sticking.
Place the bacon-wrapped bundles directly on the grill, seam-side down first.
Grill for 25-30 minutes, turning occasionally (every 8-10 minutes) to ensure the bacon renders and crisps on all sides while the asparagus becomes tender and lightly charred.
The bacon will be the guide here—once it’s golden and crispy, the asparagus underneath will be perfectly cooked.
Step 4: Rest and Serve Warm
- grilled bundles from Step 3
Transfer the grilled asparagus bundles to a serving platter and let them rest for 2-3 minutes.
This brief cooling allows the flavors to settle and makes them easier to handle without burning yourself.
Serve warm as a side dish or appetizer.
Best Grilled Bacon Wrapped Asparagus
Ingredients
Method
- Trim the tough bottom 1-2 inches from each asparagus spear by snapping them at their natural breaking point or cutting with a knife. Rinse and pat the asparagus dry thoroughly—this is important so the seasoning adheres properly and they grill evenly without excess moisture. In a large bowl, toss the asparagus with the olive oil, salt, pepper, and garlic powder until every spear is evenly coated. Set aside while you prepare the bacon.
- Divide the seasoned asparagus into 8 bundles of 3 spears each. Take one slice of bacon and wrap it around the middle of each bundle, tucking the ends under so they stay secure during grilling. I find that thick-cut bacon works best here because it's more forgiving and less likely to tear when wrapping. Arrange the wrapped bundles on a plate, ready to grill.
- Preheat your grill to 400°F and lightly oil the grates to prevent sticking. Place the bacon-wrapped bundles directly on the grill, seam-side down first. Grill for 25-30 minutes, turning occasionally (every 8-10 minutes) to ensure the bacon renders and crisps on all sides while the asparagus becomes tender and lightly charred. The bacon will be the guide here—once it's golden and crispy, the asparagus underneath will be perfectly cooked.
- Transfer the grilled asparagus bundles to a serving platter and let them rest for 2-3 minutes. This brief cooling allows the flavors to settle and makes them easier to handle without burning yourself. Serve warm as a side dish or appetizer.