My aunt brought these to every basketball watch party. Just 2 ingredients for a savory, crispy appetizer that disappears instantly.

These low carb 2-ingredient asparagus roasts are the exact kind of thing my aunt used to show up with at every basketball watch party. She’d walk in with a sheet pan of these, and they’d be gone before halftime—crispy, salty, and just fancy enough to feel special without any extra work. With only asparagus and bacon, they’re a total lifesaver when you’re juggling work, kids’ activities, and still want something homemade that people actually get excited about.

Serve these asparagus roasts hot, right off the sheet pan, piled onto a big white platter with some toothpicks on the side for easy grabbing. They’re perfect next to other game-day snacks like a veggie tray, cheese board, or a simple bowl of mixed nuts. If you want to round things out into more of a casual dinner, pair them with a big green salad or a rotisserie chicken. A creamy dip like ranch or garlic aioli on the side is totally optional, but always a hit when you’re feeding a crowd.

Servings: 6

1 pound fresh asparagus spears (thin to medium thickness, ends trimmed)

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup, and set a wire rack on top if you have one (this helps the bacon get extra crispy, but it’s optional).

Rinse the asparagus and pat it completely dry with a clean kitchen towel or paper towels. Trim off the woody ends by snapping or cutting about 1–2 inches from the bottom of each spear.

Take one slice of bacon and start at the thicker end of one asparagus spear. Wrap the bacon tightly around the spear in a spiral, overlapping slightly as you go, until you reach near the tip. You want the bacon snug so it stays in place and crisps up nicely. Repeat with remaining asparagus and bacon.

Arrange the bacon-wrapped asparagus in a single layer on the prepared baking sheet, leaving a little space between each spear so the hot air can circulate and the bacon can render and crisp. If any pieces are too crowded, use a second baking sheet.

Roast in the preheated oven for 18–25 minutes, depending on the thickness of your asparagus and the bacon. The asparagus should be tender and the bacon should be browned with crispy edges and glossy, rendered fat. For extra crispiness, you can switch the oven to broil for the last 1–2 minutes, watching very closely so they don’t burn.

Remove the baking sheet from the oven and let the asparagus roasts rest for 3–5 minutes; this lets the bacon firm up a bit so it’s easier to pick up. Transfer to a serving platter and serve warm. They’re best eaten the same day, but leftovers can be reheated in a hot oven or air fryer to re-crisp the bacon.

If you’re making these for a big watch party, you can prep them a few hours ahead: wrap all the asparagus in bacon, arrange on a baking sheet, cover, and refrigerate until you’re ready to roast. For slightly different textures, try using very thin asparagus for extra crisp spears, or medium-thick asparagus for more bite. If your bacon is very fatty, place the wrapped spears on a wire rack set over the baking sheet so the fat can drip away and the bacon crisps more evenly. You can also cut each bacon slice in half crosswise and use half a slice per spear for a lighter version—just wrap tightly and reduce the roast time by a few minutes. To stretch the recipe for more people, bundle 3–4 asparagus spears together and wrap them with a single slice of bacon to make “asparagus bundles” instead of individual spears. For those who don’t mind adding a third ingredient, a light sprinkle of black pepper or a dusting of grated Parmesan right before serving adds a nice twist, but the basic two-ingredient version is always the first to disappear.