New This Month

Bacon-Wrapped Asparagus Bundles with Spicy Dipping Sauce


Wrapping strips of bacon around fresh asparagus seasons and bastes the spears during cooking. The resulting bundles make an attention-getting appetizer or side dish.

  • Yield: Makes 10 bundles and about 1/2 cup sauce

Source: Martha Stewart Living, March 2007


  • 30 medium asparagus stalks, trimmed
  • 10 slices peppered bacon
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup mayonnaise
  • 2 teaspoons Sriracha (Asian chili sauce)
  • 2 tablespoons plus 1 teaspoon fresh lime juice
  • 1 tablespoon plus 1 1/2 teaspoons finely chopped fresh cilantro


  1. Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.

  2. Meanwhile, whisk together mayonnaise, chili sauce, lime juice, cilantro, and 1/2 teaspoon salt in a small bowl; season with pepper. Sauce can be refrigerated in an airtight container up to 1 week.

  3. Transfer bundles to a platter; remove toothpicks. Serve with dipping sauce.

Cook's Notes

To keep the bacon from unraveling during cooking, wrap a slice snugly around the middle of the asparagus bunch. Insert a wooden toothpick through the bacon and stalks to secure.

Reviews Add a comment