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Bacon Wrapped Asparagus

Updated: Apr 21, 2019

I love spring because in Illinois that means fresh asparagus. Not that woody stalky stuff from the grocery store. Instead it's crisp and green (or purple or white) and such a seasonal treat to eat. In this recipe we wrap each spear in bacon and then serve it up with a garlic aioli.

I've put an * by the items I can purchase at my Illinois farmers market.


For the asparagus:

1 pound asparagus*

6 slices of bacon, cut in half*

Salt and pepper to taste

For the garlic aioli:

2 teaspoons minced garlic*

1/4 cup mayo

1/4 teaspoon salt (I LOVE this salt)

1 egg yolk*

2 teaspoons (freshly squeezed) lemon juice


  • Pre-heat your oven to 400 degrees.

  • Wash, dry, and then cut off the bottom inch of the asparagus spears.

  • Wrap each spear with half a slice of bacon. Wrap tightly starting from the bottom of the stalk.

  • Place the bacon wrapped asparagus on a foil-lined cookie sheet. Season with salt and pepper.

  • Bake for about 20 minutes. I like my bacon crispy so I often leave them in a little bit longer and then finish them off under the broiler for an even crisper bacon.

  • While the asparagus is in the oven make the aioli. To do so combine the garlic, mayo, egg yolk, salt, and lemon juice. Mix together until smooth.

  • Serve the bacon-wrapped asparagus alongside the aioli.

Serving size: Makes about a dozen or so of the most scrumptious spears of asparagus you've ever eaten.

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