- 30 strips of raw bacon
- 30 slim asparagus spears washed and trimmed (see note)
Preheat oven to 400°F. Line 2 large baking sheets with foil or parchment paper.
Starting at about 1 inch from the bottom of the asparagus, carefully wrap one strip of raw bacon along the length of the asparagus. Make sure your wrapping is tight and that each layer overlaps slightly to help secure the wrapping in place. Also, slightly stretch the bacon as you are wrapping, which will help your wrapping stay secure and help you reach near the top of the stalk. You should have enough bacon to reach close to the top of the stalk, with about 1 inch of the top left unwrapped and peeking out. Place on baking sheet and repeat with remaining bacon. If you have any issues keeping the bacon secure, you can also stick a toothpick in to help keep the bacon in place.
Bake in preheated oven for about 15 minutes, or until bacon is cooked but still fatty.
If you baked both trays at the same time, remove the bottom tray from the oven but keep the one closest to the top of the oven in there and adjust the shelf to the middle of the oven. Turn your oven to low broil. Cook bacon asparagus spears for about 3-5 minutes, or until fat has crisped up. You should watch your oven carefully through the oven window with the oven light on because the broil will work very quickly and you don't want to burn the bacon. Remove tray from oven and flip bacon spears over. Place back into the oven and cook at low broil for about 3-5 minutes until the fat crisps up. Repeat process with the other tray. Serve immediately.
I used slim asparagus for this recipe, but you can use thick asparagus. The thick asparagus will actually stand up better, but you'll need more bacon since one strip won't be enough to cover the whole asparagus.