Bacon-Wrapped Asparagus with Parmesan (Print Version)

Crispy bacon-wrapped asparagus bundles finished with melted Parmesan cheese for a keto-friendly side.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Meats

02 - 8 slices bacon, thin-cut

→ Dairy

03 - 1/4 cup freshly grated Parmesan cheese

→ Oils & Seasonings

04 - 1 tablespoon olive oil
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt

# How-To Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Divide trimmed asparagus into 8 equal bundles.
03 - Drizzle asparagus with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.
04 - Wrap one slice of bacon snugly around each asparagus bundle, overlapping slightly. Place seam-side down on prepared baking sheet.
05 - Roast in oven for 18 to 20 minutes, or until bacon is crisp and asparagus is tender.
06 - Remove from oven, sprinkle each bundle with Parmesan cheese, and return to oven for 2 to 3 minutes until cheese is melted and golden.
07 - Transfer to serving plate and serve hot from the oven.

# Expert Advice:

01 -
  • It tastes indulgent: Bacon-wrapped anything feels like a celebration, but this is genuinely keto-friendly so you're not sabotaging anything.
  • You'll have it on the table in 30 minutes: No complicated technique, just assembly and roasting while you handle the rest of dinner.
  • Leftovers are just as good cold: I've found myself eating these straight from the fridge the next day, which says everything.
02 -
  • Don't skip the seam-side-down placement: I learned this the hard way when my first batch had bacon ends that curled up and came loose—seam-side down keeps everything sealed and intact.
  • The Parmesan step is brief but essential: Those extra 2 to 3 minutes transform the cheese from a garnish into something melted and integral, so don't skip it even though it seems like a small addition.
03 -
  • Trim asparagus the right way: Hold each spear and bend it gently until it snaps naturally—it'll break exactly where the woody part ends and the tender part begins, no knife required.
  • Cold bacon wraps easier: Pull the bacon straight from the fridge before wrapping—it's more pliable and less likely to tear than room-temperature bacon.
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