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Bacon-Wrapped Asparagus

This page gives a weighed formula for asparagus bundled in fully cooked bacon and baked on a lined sheet. 247-Keto has not kitchen-tested this recipe, so read it as a written proposal, not a report of something we cooked.

Food safety and allergens​

The bacon is ready to eat, distinct from raw bacon, and the manufacturer instructs refrigeration after opening HORMEL fully cooked bacon. Wash the asparagus under running water. Keep perishable foods at 40°F (4°C) or below, refrigerate within two hours (one hour above 90°F/32°C), and use shallow containers for prompt chilling FoodSafety.gov food handling guidance. FDA names milk, egg, tree nuts, peanuts and sesame among the major allergens; read current labels rather than inferring an allergen-free product from a recipe title FDA food allergy guidance. Check the bacon label for allergen and cross-contact declarations, and do the same for the olive oil, garlic and pepper.

247-Keto has not kitchen-tested this formula, so timing, yield, taste, texture and browning are unmeasured.

Browse more keto recipes or the food database.

Practical notes​

Weigh the asparagus after trimming the woody ends so the weight reflects edible spears. Toss the spears in the oil, garlic and pepper before wrapping so the seasoning reaches every spear. Group the spears loosely, wrap the bacon around each group, and set the bundles on the lined sheet with space between them rather than stacked. If a strip breaks, lay the pieces across the same bundle instead of adding unweighed bacon. Check a spear with a fork to judge tenderness, and follow the reheating directions on the package; the manufacturer's oven reheating temperature is 375°F HORMEL fully cooked bacon, matching the proposed oven setting. Use tongs to move the bundles.

Ingredients​

  • 400 g fresh asparagus, trimmed edible spears
  • 70 g HORMEL BLACK LABEL Fully Cooked Bacon
  • 14 g olive oil
  • 6 g garlic, peeled and minced
  • 0.5 g ground black pepper

Equipment​

  • Digital ingredient scale
  • Mixing bowl
  • Rimmed baking sheet
  • Oven
  • Parchment rated for the selected oven setting
  • Tongs

Method​

  1. Preheat the oven to 375°F (190°C). Wash the asparagus under running water, trim the woody ends and weigh 400 g edible spears.
  2. Mix the olive oil, garlic and pepper and coat the asparagus in the mixture.
  3. Group the asparagus loosely and wrap the weighed fully cooked bacon around the groups. Place on the lined baking sheet without stacking; if a strip breaks, lay it across the same asparagus rather than adding an unweighed replacement.
  4. Bake, checking the asparagus with a fork for the degree of cooking you want and following the current fully cooked bacon package's reheating directions. Neither browning nor crispness is a verified result of this formula.
  5. Use clean tongs to transfer the asparagus. Refrigerate unused opened bacon and perishable leftovers promptly.
Painted illustration of bacon-wrapped asparagus spears on a plate.
The intended bacon-wrapped asparagus. Conceptual illustration, not a tested cooking result.
Painted illustration of fresh asparagus spears, bacon, olive oil, garlic and black pepper arranged together.
Ingredients for bacon-wrapped asparagus. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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