Keto Bacon-Wrapped Asparagus Bundles Parmesan (Printable Version)

Crispy bacon bundles tender asparagus spears with melted Parmesan for an easy low-carb side dish.

# The Ingredients 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

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. 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 18-20 minutes until bacon is crisp and asparagus is tender.
06 - Remove from oven, sprinkle each bundle with Parmesan cheese, and return to oven for 2-3 minutes until cheese is melted and golden.
07 - Transfer bundles to serving plate and serve immediately while hot.

# Additional Tips::

01 -
  • It's keto-friendly without tasting like you're missing out on actual flavor or texture.
  • Takes barely half an hour from fridge to table, which means you can make it on a weeknight without stress.
  • The combination of smoky bacon, tender asparagus, and melted Parmesan feels indulgent enough for company but casual enough for Wednesday dinner.
02 -
  • Don't use thick-cut bacon unless you're prepared to start it earlier—thin bacon crisps perfectly in the same time the asparagus roasts, while thick bacon often stays chewy in the middle.
  • The bacon wrapping needs to be snug enough to hold together but not so tight that you crush the spears, which is a balance that becomes obvious after you do it once or twice.
03 -
  • Always use fresh asparagus rather than frozen, because the texture difference is immediate and noticeable—frozen asparagus releases too much water and the bundles end up steaming instead of roasting.
  • Pat your asparagus spears dry with paper towels before seasoning so the oil coats them evenly instead of beading up on moisture.
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