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Bacon-Wrapped Asparagus Bundles
Jemero Carter

Honey-Mustard Bacon-Wrapped Asparagus Bundles

Honey-Mustard Bacon-Wrapped Asparagus Bundles
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 (makes about 8 bundles)
Course: Appetizer, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Asparagus Bundles & Glaze:
  • 24 stalks of asparagus (medium to thick, about 10 oz trimmed)
  • 8 slices of bacon (regular cut)
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
For Honey-Mustard Glaze:
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1½ tbsp honey
  • ½ tsp garlic powder
  • Juice of ½ lemon (about 1½ tbsp)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.