Bacon Wrapped Asparagus
Ingredients
- 1 lb asparagus trimmed Choose firm stalks, not too thin, not too thick
- ½ lb bacon
- 4 oz bleu cheese Use high quality — it will sing when it gently melts over the warm asparagus
- 1/4 cup balsamic vinegar like a good aged balsamic, not bargain basement, for depth of flavor
- 1 Tbsp olive oil Just enough to coat the asparagus
- Salt & freshly ground pepper Always fresh pepper — it makes a difference
Instructions
Preheat the oven to 400 °F.
- Line a baking sheet with parchment paper or foil (makes cleanup easy).
Trim and dress the asparagus.
- Snap or cut off the woody ends. Drizzle with olive oil, sprinkle salt and plenty of freshly ground pepper. Toss to coat well.
Bundle and wrap.
- Divide your asparagus into small bunches (4–5 spears each is nice). Wrap each bundle with a strip of bacon (you can cut the bacon lengthwise if your spears are thin). Place the bundles seam-side down on the baking sheet.
Roast until perfect.
- Bake for about 20–25 minutes, until the bacon is crispy and the asparagus is tender but still has a little bite. (You don’t want mushy asparagus — that’s not elegant.)
Finish with bleu cheese & balsamic.
- Remove from the oven, sprinkle the crumbled bleu cheese over the bundles so it can warm and melt slightly. Then, just before serving, drizzle with a bit of the balsamic vinegar (or a reduced balsamic glaze).
Serve immediately.
- These are best warm, with the contrast of crispy bacon, tender asparagus, creamy bleu cheese, and tangy glaze.
Notes
If bleu cheese isn’t your thing, a softer goat cheese or feta works beautifully — just adjust the quantity so it doesn’t overwhelm.