Homemade Bacon Wrapped Puff Pastry Asparagus

I’m always looking for appetizers that seem fancy but are actually simple to pull off. You know, the kind that makes people think you spent hours in the kitchen when really you just wrapped a few things together and called it a day. That’s exactly what these bacon wrapped puff pastry asparagus bites are all about.

They’re basically three things everyone loves—bacon, cheese, and flaky pastry—wrapped around asparagus. I use crescent rolls because they’re easy to work with and honestly, they taste great. The combination of gouda and parmesan gives you that melty, sharp flavor without having to overthink it.

Perfect for parties or just when you want something that feels a little special on a regular Tuesday. They look like you tried really hard, but between you and me, they come together in less time than it takes to watch an episode of your favorite show.

What Kind of Asparagus Should I Use?

When picking asparagus for this recipe, look for medium-thickness spears that are firm and bright green with tightly closed tips. Super thin asparagus can get a bit too crispy and might break when you’re wrapping them, while really thick stalks might not cook through properly in the time it takes for the bacon and pastry to crisp up. Before using your asparagus, snap off the woody ends at the bottom – they’ll naturally break where the tender part begins, usually about an inch or two from the bottom. If your asparagus seems a bit limp when you get it home from the store, you can refresh it by trimming the ends and standing the spears upright in a glass of cold water in the fridge for an hour or so.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Croissants: If you can’t find croissant dough, regular puff pastry sheets work great. Just roll them out and cut into strips that are wide enough to wrap around the asparagus.
• Gouda cheese: Any good melting cheese will do here. Try cheddar, gruyere, fontina, or even mozzarella if that’s what you have on hand.
• Parmesan: Pecorino Romano makes a nice swap for parmesan and gives you that same salty, sharp flavor. You can also use pre-grated parmesan to save time.
• Bacon: Regular bacon is best here since it wraps easily and crisps up nicely. Turkey bacon can work in a pinch, but it won’t get as crispy. Prosciutto is another option if you want something a bit fancier.
• Asparagus: Make sure to trim the woody ends off before using. Thicker spears work better than thin ones since they hold up to wrapping. If your asparagus is really thin, bundle 2-3 spears together before wrapping.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this recipe is using wet asparagus, which creates steam inside the pastry and prevents it from getting crispy – make sure to thoroughly pat the asparagus dry with paper towels after washing.

Another common error is skipping the bacon pre-cook or not patting it dry afterward, leaving you with undercooked, chewy bacon wrapped in burnt pastry since the bacon won’t have enough time to crisp up during the 12-minute bake.

Don’t overload each triangle with too much filling or cheese, as this makes the pastry difficult to fold and causes the filling to spill out during baking – stick to 2-4 asparagus pieces per triangle as the recipe suggests.

For the best results, leave a small border around the edges of each dough triangle before adding your toppings, which helps the pastry seal properly and keeps all those delicious ingredients inside.

What to Serve With Bacon Wrapped Puff Pastry Asparagus?

These bacon wrapped asparagus bites are perfect as an appetizer for a party or as a side dish for dinner. If you’re serving them as a main course, pair them with a simple mixed greens salad and some roasted potatoes to round out the meal. They also work great alongside grilled chicken or steak for a fancier dinner, or you can serve them with a dipping sauce like ranch, garlic aioli, or honey mustard. For brunch, these pair nicely with scrambled eggs and fresh fruit for a complete spread that’ll impress your guests.

Storage Instructions

Store: These bacon wrapped asparagus bundles are best enjoyed fresh from the oven while they’re still crispy. If you have leftovers, keep them in an airtight container in the fridge for up to 2 days, though the puff pastry will soften a bit.

Make Ahead: You can assemble these ahead of time and keep them covered in the refrigerator for up to 8 hours before baking. Just pop them in the oven when you’re ready to serve, and you might need to add a couple extra minutes to the baking time since they’ll be cold.

Reheat: To bring back some of that crispiness, reheat them in a 350°F oven for about 8-10 minutes. The microwave will make them soggy, so the oven is definitely the way to go if you want them to taste almost as good as fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 115-130 g
• Carbohydrates: 120-135 g

Ingredients

For the filling:

• 10 strips bacon (I use Oscar Mayer Center Cut for less grease)
• 1.5 bunches asparagus (ends trimmed off, about 1-inch from the bottom)
• 1.5 cups gouda (shredded for easier melting)
• 3/4 cup parmesan (I use Sartori for a sharper, nuttier flavor)

For the pastry and seasoning:

• 1 pack crescent rolls
• 1 tbsp olive oil (or any neutral oil like canola)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder

Step 1: Prep Ingredients and Preheat Oven

• 1.5 bunches asparagus
• 1.5 cups gouda
• 3/4 cup parmesan
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder

Preheat your oven to 400°F.

While it heats, trim about 1 inch from the bottom of the asparagus spears and pat them dry with paper towels—this removes excess moisture so they cook properly and the pastry stays crispy.

Shred the gouda cheese and grate the parmesan, then combine them in a bowl.

In a small bowl, mix together the salt, pepper, and garlic powder.

Having everything prepped and ready before cooking ensures a smooth assembly process.

Step 2: Bake and Prepare Bacon

• 10 strips bacon

Arrange bacon strips on a baking rack set over a sheet pan and place in the preheated 400°F oven.

Bake for 18-20 minutes until the bacon is crispy but still pliable enough to wrap (it should bend without breaking).

Remove from the oven and pat the bacon dry with paper towels to remove excess grease.

Once cool enough to handle, chop each bacon strip in half.

I like to use center-cut bacon because it has less fat and crisps up more evenly than thick-cut varieties.

Step 3: Prepare Dough and Assemble Bundles

• 1 pack crescent rolls
• 1 tbsp olive oil
• seasoning mixture from Step 1
• chopped bacon from Step 2
• 1.5 bunches asparagus
• cheese mixture from Step 1

Unroll the crescent roll dough and lay it flat on a clean work surface.

Cut the dough into 20 triangular pieces (roughly the size of the original crescent rolls, one per bundle).

Brush each triangle lightly with olive oil, then sprinkle with a pinch of the seasoning mixture from Step 1.

Place one piece of bacon and 2-4 asparagus spears on each triangle, arranging them so they point toward the tip of the triangle.

Sprinkle about a tablespoon of the cheese mixture over the filling on each bundle.

Step 4: Fold and Finish Bundles

• assembled bundles from Step 3

Fold the corners of each dough triangle up and over the filling, creating a bundle with the asparagus tips poking out slightly at the top.

Gently press the seams together so the dough stays folded.

Place all bundles on a parchment-lined baking sheet, spacing them about an inch apart.

Drizzle lightly with a bit more olive oil, then top each bundle with another small sprinkle of the remaining cheese mixture and a tiny pinch of the seasoning.

I find that the exposed asparagus tips will caramelize beautifully during baking, adding a nice charred edge to each bundle.

Step 5: Bake and Serve

• prepared bundles from Step 4

Place the baking sheet in the preheated 400°F oven and bake for 12 minutes until the pastry is golden brown and puffed.

The edges of the dough should be crispy and the cheese will have melted slightly over the filling.

Remove from the oven and let cool for 1-2 minutes before serving warm.

These bundles are best enjoyed immediately while the pastry is still crispy and the cheese is melty.

Homemade Bacon Wrapped Puff Pastry Asparagus

Delicious Homemade Bacon Wrapped Puff Pastry Asparagus recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 pieces

Calories: 1900

Ingredients Method

Ingredients

  

For the filling

• 10 strips bacon (I use Oscar Mayer Center Cut for less grease)
• 1.5 bunches asparagus (ends trimmed off, about 1-inch from the bottom)
• 1.5 cups gouda (shredded for easier melting)
• 3/4 cup parmesan (I use Sartori for a sharper, nuttier flavor)

For the pastry and seasoning

• 1 pack crescent rolls
• 1 tbsp olive oil (or any neutral oil like canola)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder

Method

 

1. Preheat your oven to 400°F. While it heats, trim about 1 inch from the bottom of the asparagus spears and pat them dry with paper towels—this removes excess moisture so they cook properly and the pastry stays crispy. Shred the gouda cheese and grate the parmesan, then combine them in a bowl. In a small bowl, mix together the salt, pepper, and garlic powder. Having everything prepped and ready before cooking ensures a smooth assembly process.
2. Arrange bacon strips on a baking rack set over a sheet pan and place in the preheated 400°F oven. Bake for 18-20 minutes until the bacon is crispy but still pliable enough to wrap (it should bend without breaking). Remove from the oven and pat the bacon dry with paper towels to remove excess grease. Once cool enough to handle, chop each bacon strip in half. I like to use center-cut bacon because it has less fat and crisps up more evenly than thick-cut varieties.
3. Unroll the crescent roll dough and lay it flat on a clean work surface. Cut the dough into 20 triangular pieces (roughly the size of the original crescent rolls, one per bundle). Brush each triangle lightly with olive oil, then sprinkle with a pinch of the seasoning mixture from Step 1. Place one piece of bacon and 2-4 asparagus spears on each triangle, arranging them so they point toward the tip of the triangle. Sprinkle about a tablespoon of the cheese mixture over the filling on each bundle.
4. Fold the corners of each dough triangle up and over the filling, creating a bundle with the asparagus tips poking out slightly at the top. Gently press the seams together so the dough stays folded. Place all bundles on a parchment-lined baking sheet, spacing them about an inch apart. Drizzle lightly with a bit more olive oil, then top each bundle with another small sprinkle of the remaining cheese mixture and a tiny pinch of the seasoning. I find that the exposed asparagus tips will caramelize beautifully during baking, adding a nice charred edge to each bundle.
5. Place the baking sheet in the preheated 400°F oven and bake for 12 minutes until the pastry is golden brown and puffed. The edges of the dough should be crispy and the cheese will have melted slightly over the filling. Remove from the oven and let cool for 1-2 minutes before serving warm. These bundles are best enjoyed immediately while the pastry is still crispy and the cheese is melty.