My aunt always served these at our first spring cookout. Just 2 ingredients for a perfectly smoky, crispy bite that feels like pure luxury.

Every spring, my aunt kicked off grill season with a platter of these bacon wrapped asparagus bites, and they always disappeared before anything else on the table. They feel fancy and a little bit luxurious, but they’re really just two simple ingredients and a hot oven (or grill). The smoky, salty bacon crisps up around tender asparagus, giving you that perfect contrast of charred tips and juicy centers. They’re naturally low carb, easy to prep after work, and ideal for those first sunny evenings when you want something special without a lot of effort.

Serve these bacon wrapped asparagus bites straight from the oven on a warm ceramic dish so the bacon stays crisp. They’re great as an appetizer with sparkling water, a dry white wine, or a light beer. For a full low-carb meal, pair them with grilled chicken, steak, or salmon and a simple green salad. If you’re feeding a crowd at a spring cookout, set them out alongside deviled eggs and a veggie platter so there’s a mix of lighter options with the richer, smoky bites.

Servings: 6

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

Preheat your oven to 400°F (200°C). Line a baking sheet or shallow ceramic casserole dish with parchment paper or lightly grease it to make cleanup easier.

Rinse the asparagus and pat dry thoroughly with paper towels. Trim off the woody ends by snapping or cutting about 1 to 2 inches from the bottom of each spear.

Cut each bacon slice in half crosswise to create shorter strips. This length works well for bite-sized pieces and lets the bacon wrap snugly around the asparagus.

Gather 3 to 4 asparagus spears into a small bundle, lining up the tips so they’re even. Place a half slice of bacon at the base of the bundle and wrap it tightly around the spears in a spiral, ending underneath so it holds itself in place. Repeat with remaining asparagus and bacon.

Arrange the bacon wrapped asparagus bundles in a single layer in the prepared casserole dish or on the baking sheet, leaving a little space between each so the bacon can crisp instead of steam.

Bake for 18 to 25 minutes, or until the bacon is browned and crisp and the asparagus tips are lightly charred. Thinner asparagus will cook faster; thicker spears may need the full time. If you like extra-crispy bacon, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.

Remove from the oven and let the bites rest in the hot dish for 3 to 5 minutes to finish crisping and cool slightly. Transfer to a serving platter or serve directly from the ceramic casserole dish for that cozy, family-style look. Enjoy warm while the bacon is at its crispiest.

For a grill version that keeps the same two-ingredient simplicity, prep the bacon wrapped asparagus bundles as written, then cook them over medium heat on a well-oiled grill or grill pan, turning occasionally, until the bacon is crisp and the asparagus is tender. If you’re cooking for just one or two people, cut the recipe in half and use a smaller ceramic dish so the bundles stay snug and don’t overcook. To make them extra bite-sized for parties, use 2 asparagus spears per bundle and still wrap with half a slice of bacon, shortening the bake time a bit. For meal prep, you can assemble the bundles up to a day ahead, store them tightly covered in the fridge, and bake right before guests arrive—just add a couple of extra minutes to the cook time if they go in cold. If your bacon is very thick, partially cook it in a skillet for a few minutes first so it crisps up in the oven without over-softening the asparagus.