Imagine arranging bright green asparagus stalks, their tips standing tall and proud, then wrapping each bundle in smoky, sizzling bacon that crackles as it browns. Then you drizzle a warm honey-mustard glaze: sharp mustard, sweet honey, a hint of garlic and tangy lemon. When you bite in you hear the crisp of bacon, feel the tender snap of asparagus, taste the caramelised glaze and savour the smoky, sweet and fresh green interplay.
I created this version after craving a side that feels celebratory but stays simple — perfect for a weeknight dinner just as much as for entertaining guests. The honey-mustard glaze adds that flavour-lift and the bundle format makes it fun and easy to serve. Let’s get hands-on and make something memorable.
Instructions
- Preheat your oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment and set a wire rack on top for better crisping.
- Trim the woody ends off the asparagus by bending each stalk until it snaps naturally (that point marks the tender part). Place asparagus in a bowl, drizzle with olive oil, sprinkle sea salt and black pepper, and toss until evenly coated.
- Divide the asparagus into 8 bundles, each bundle containing 3 stalks. Cut each bacon slice in two lengthwise (to make narrower strips), then wrap one strip around each bundle tightly, seam-side down. Place the bundles spaced on the wire rack.
- Bake on the middle rack for 12 minutes. After 12 minutes, flip each bundle with tongs so the bacon underside becomes top. Continue baking for another 4 minutes.
- While the bundles bake, whisk together the Dijon mustard, whole grain mustard, honey, garlic powder and lemon juice in a small bowl until smooth and glossy.
- After the 16 minutes of baking, remove the bundles briefly from the oven. Brush each with about half of the glaze, then return to oven and broil on high for 1–2 minutes — watch closely so the bacon glaze caramelises but doesn’t burn.
- Remove from oven and brush any remaining glaze lightly over the top. Let rest for 1-2 minutes (this helps the glaze stick). Serve immediately while bacon is crisp and asparagus still has a slight snap.
Nutrition Facts (approx. per serving)
- Calories: 210 kcal
- Protein: 7 g
- Carbohydrates: 7 g
- Fat: 15 g
- Fibre: 2 g
- Sugar: 5 g
- Sodium: 450 mg
Honey-Mustard Bacon-Wrapped Asparagus Bundles
Ingredients
Method
- Preheat your oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment and set a wire rack on top for better crisping.
- Trim the woody ends off the asparagus by bending each stalk until it snaps naturally (that point marks the tender part). Place asparagus in a bowl, drizzle with olive oil, sprinkle sea salt and black pepper, and toss until evenly coated.
- Divide the asparagus into 8 bundles, each bundle containing 3 stalks. Cut each bacon slice in two lengthwise (to make narrower strips), then wrap one strip around each bundle tightly, seam-side down. Place the bundles spaced on the wire rack.
- Bake on the middle rack for 12 minutes. After 12 minutes, flip each bundle with tongs so the bacon underside becomes top. Continue baking for another 4 minutes.
- While the bundles bake, whisk together the Dijon mustard, whole grain mustard, honey, garlic powder and lemon juice in a small bowl until smooth and glossy.
- After the 16 minutes of baking, remove the bundles briefly from the oven. Brush each with about half of the glaze, then return to oven and broil on high for 1–2 minutes — watch closely so the bacon glaze caramelises but doesn’t burn.
- Remove from oven and brush any remaining glaze lightly over the top. Let rest for 1-2 minutes (this helps the glaze stick). Serve immediately while bacon is crisp and asparagus still has a slight snap.
Notes
- Tip – choose asparagus wisely: Medium to thick stalks stand up better to the bacon wrap and are less likely to overcook.
- Variation – herb twist: Swap the honey-mustard glaze for a mixture of 1 tbsp melted butter, 1 tsp chopped fresh thyme, ½ tsp lemon zest, and a pinch of smoked paprika.
- Make-ahead option: Bundle and wrap the asparagus ahead of time and refrigerate covered for up to 6 hours. When ready, bake and glaze as directed.
- Vegetarian swap: Use thin slices of smoked tempeh or vegan bacon alternative in place of bacon. The cooking time will be similar, but crispness may differ slightly—watch during broil step.
- Serving variation: For a gathering, skewer two bundles on each wooden stick and serve as handheld finger food.
FAQs
Q: Can I make this ahead of time?
A: Yes — you can prepare and wrap the bundles, then refrigerate. When ready, bake and glaze just before serving to maintain crisp bacon texture.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2-3 days. Reheat in the oven at 375 °F (190 °C) for 5-7 minutes or use an air fryer for 3-4 minutes to keep bacon crisp.
Q: Can I make this gluten-free or dairy-free?
A: It’s naturally dairy-free. For gluten-free, just ensure the bacon and mustard you choose have no hidden gluten.
Q: How to avoid soggy bacon or limp asparagus?
A: Use a wire rack so the bacon isn’t sitting in its fat, don’t overlap bacon strips (allow airflow), pick thicker asparagus stalks, and finish with a brief broil to lock in crispness.
