asparagus-3Bacon-wrapped… does anything else need to be said to know that this recipe is delicious?

I get excited with anticipation of the arrival of fresh North Carolina vegetables every spring. Springtime brings an abundance of fresh local asparagus and this recipe is not only beautiful to look at, it’s just as delicious to eat.

I normally prepare my asparagus steamed, but had to try my hand at this bacon-wrapped version for the first time last year. The result was a beautiful dish that was simple to prepare. The buttery brown sugar glaze caramelizes perfectly as the asparagus bundles are being roasted to a crisp and tender texture.

I always try to purchase my seasonal produce from my local farmer’s market, The Friendly Market in Morehead City. I support my local economy while receiving produce that is always picked at the peak of freshness. I can also personally ask the farmers questions I might have.

I hope you’ll enjoy this asparagus recipe. What’s your favorite way to prepare asparagus?  Please let me know in the comments below!

What you’ll need:

  • 1 bunch baby asparagus (about 1 pound), rinsed and ends trimmed
  • ¼ cup butter
  • ¼ cup light brown sugar
  • ¼ teaspoon garlic powder
  • 1 tablespoon soy sauce
  • Bacon slices

Directions:

  • Preheat your oven to 400 degrees F.
  • Divide asparagus into small bundles, about 6-8 baby asparagus per bundle.
  • Set aside ½ strip of bacon on a microwave-safe plate lined with a paper towel for the number of asparagus bundles that you have.
  • Microwave the bacon slices for about 1-1/2 minute, or until just barely cooked.
  • Wrap the bacon around the center of each asparagus bundle and place on a shallow baking sheet, seam-side of the bacon down.
  • In a small saucepan, bring brown sugar, butter, garlic and soy sauce to a boil over medium heat, stirring occasionally.  Remove from heat.
  • Brush asparagus bundles with the brown sugar mixture, coating well.
  • Bake approximately 10-15 minutes, or until asparagus is cooked crisp-tender.  The amount of time will depend upon the size of your asparagus spears.


Amy Brinkley lives in Morehead City and is the writer and photographer of the food blog, The Blond Cook. Amy’s cooking style is influenced by her small town roots and love of Southern comfort food.

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Brinkley lives in coastal North Carolina, and blogs about all things food. She is regular contributor on the Our State website, Parade Magazine’s CommunityTable.com, and SheKnows.com.

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