Featured Recipe
Bacon Wrapped Asparagus Twist
By Kate
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Wrapped spears of asparagus with pancetta, kissed with maple syrup and tamari glaze, finished with toasted sesame seeds and a pinch of chili flakes for heat. Roasted until the bacon is crisp and asparagus tender but still snap-worthy. A balance of sweet, salty, smoky, and umami flavors. Quick roasting with a flip halfway through, final glaze caramelizes in residual heat or under broiler. An easy appetizer or side that cuts the grease with the brightness and crunch of fresh spears. Simple substitutions keep you covered in a pinch.
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Prep:
12 min
Cook:
13 min
Total:
25 min
Serves:
4 servings
bacon
asparagus
appetizers
roasting
maple syrup
Introduction
Asparagus wrapped in cured pork—basic combo, sure, but add a hint of maple syrup and tamari, and suddenly it’s layered with nuance. Pancetta swaps in for bacon here, brings a richer, subtler pork flavor, and wraps the sharp green stalks that crisp just right under high heat. Skip waiting until the bacon falls apart. Flip bundles early. Watch the skin bubble and caramelize, asparagus tips darken slightly—a real indicator they’re al dente with a kiss of roast. The glaze? Sticky, sweet-savory, a counterpoint that clings to everything, begging for a toast of sesame seeds and that zing from chili flakes if you’re daring. These little bundles crackle and pop as you bite. A snack or a side, they show how technique and timing turn humble ingredients into something worth showing off—even on a crazy weeknight when you want fast, reliable, and flavorful. Forget waiting for it to be perfect—listen, look, touch. Trust your senses here, this is how you nail it.
Ingredients
About the ingredients
Asparagus should be fresh and firm. Trim bottom ends where it’s woody and dry. Too thick? Peel lower stalk lightly for tenderness. Pancetta is a better choice than bacon for less smoky, fattier flavor that crisps nicely without overpowering. If using regular bacon, opt for thinner slices and keep a closer eye on crisping times. The maple syrup adds just a touch of sweetness, balancing the salty tamari; alternatives like honey or agave syrup work but vary sweetness intensity. Tamari is less salty and gluten-free, but soy sauce is fine; just reduce added salt accordingly. Garlic powder gives subtle depth without overwhelming fresh garlic’s bite. For crunch and nuttiness, sesame seeds finish it, but toasted slivered almonds or crushed peanuts make fun alternates. Chili flakes optional but elevate with heat if you like. Cooking spray keeps everything from sticking and helps bacon crisp—don’t skip or sub with oil without spraying the pan thoroughly. Enough room on the pan ensures even cooking—crowding traps steam, softening bacon instead of crisping.
Method
Technique Tips
High heat roasting necessary for bacon to render and crisp without drying asparagus out. Start hot to jumpstart fat melting, flip once halfway—flip early before bacon is too cooked ensures even browning. Look for asparagus tips browning and curling slightly and bacon edges caramelizing into dark gold for proper doneness. Don’t rely just on minutes—watch texture and aroma. A crackle as bacon finishes signals rendering fat and nearing crispness. Glazing after roasting adds shine and sticky-sweet flavor that cooks down into glaze without burning—apply liberally but watch closely under final broil or short roast. Broiling speeds caramelization but burns fast, so stay near the oven. Flipping bundles reduces risk of soggy undercooked bacon. Rest for a minute after cooking before serving for glaze to set slightly and flavors to settle. If bacon isn’t crisping, raise oven temp or bake a few minutes longer with pan on the top rack. If asparagus isn’t tender, peel thicker stalks or reduce bundle size. Use tongs for gentle flipping to keep bundles intact. Cleanup is easier with foil and spray. Timing wiggle room: 11-13 minutes roast total, glaze 3-4 minutes more depending on oven and thickness of spears.
Chef's Notes
- 💡 Watch for popping sounds. Sizzling bacon means it’s releasing fat. Crispness comes quickly. Stay close, don't wander. Turn up heat if needed.
- 💡 Adjust bundle size based on asparagus thickness. Thicker spears need a few more minutes. If tips brown too soon, cover with foil.
- 💡 If not using pancetta, remember prosciutto is leaner. It may not crisp the same way, so lower cooking times. Don’t skip the glaze.
- 💡 Keep some distance between bundles. Space allows for crisp edges. Crowding causes steam. Raises sogginess risk. Each needs air.
- 💡 Flip bundles early for even cooking. Watch for texture changes. Asparagus will darken, bacon will color more. Smells aromatic, caramelized.
Kitchen Wisdom
What if bacon stays soggy?
Increase heat, or flip sooner. Aim for golden edges. Thick bacon needs patience.
Can I use another glaze?
Honey works well, but sweetness may vary. Try agave too; adjust salt in mixture.
Storing leftovers, what's best?
Refrigerate in airtight container. Reheat in oven to restore crispness. Microwave makes soggy.
When can't I find asparagus?
Try green beans, or zucchini sticks instead. Cut thin to mimic texture. Adjust time accordingly.
