My husband refuses to eat vegetables unless I make them exactly like this for Sunday dinner. I love that it takes just 3 ingredients.

This southern 3-ingredient bacon wrapped asparagus is exactly the kind of vegetable dish that wins over the skeptics—my husband will happily skip the rest of the sides and pile his plate with these. The concept is simple: fresh asparagus, smoky bacon, and a touch of brown sugar, roasted until the bacon is crisp and the asparagus stays bright green with caramelized edges. Dishes like this show up all over the South at Sunday dinners and potlucks because they’re easy, reliable crowd-pleasers that feel a little special without asking much of the cook.

Serve these bacon wrapped asparagus bundles hot from the oven alongside classic Sunday mains like roast chicken, meatloaf, ham, or pork chops. They’re rich and salty-sweet, so they pair nicely with lighter sides such as a simple green salad, coleslaw, or mashed potatoes. If you’re planning a holiday or company meal, arrange the bundles on a warm platter and garnish with lemon wedges so guests can add a little brightness at the table.

Servings: 4

1 pound fresh asparagus, woody ends trimmed

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup and set a wire rack on top if you have one; otherwise, you can place the bundles directly on the foil.

Rinse the asparagus under cool water and pat completely dry with a clean kitchen towel. Snap or cut off the woody ends (usually the bottom 1 to 2 inches) so you’re left with tender stalks of similar length.

Divide the asparagus into 8 small bundles, using 4 to 6 spears per bundle depending on thickness. Try to keep the bundles fairly even so they cook at the same rate.

Wrap each bundle tightly with 1 slice of thin-cut bacon, starting just below the tips and spiraling down toward the ends. Place the bundles seam-side down on the prepared baking sheet or rack, leaving a bit of space between them.

Sprinkle the brown sugar evenly over the tops and sides of the bacon-wrapped bundles. Gently press so the sugar adheres to the bacon; this will melt and caramelize in the oven, giving you those crisp, sweet-savory edges.

Transfer the baking sheet to the preheated oven and roast for 18 to 25 minutes, or until the bacon is browned and crisp around the edges and the asparagus is tender but still bright green. Thinner asparagus will cook closer to 18 minutes; thicker spears may need the full time.

If you’d like extra caramelization, switch the oven to broil for the last 1 to 2 minutes, watching very closely so the sugar and bacon don’t burn. Remove the tray as soon as the bacon is deeply golden and the edges look slightly crisped.

Let the bundles rest on the tray for 3 to 5 minutes; the sugar will be very hot right out of the oven and will thicken slightly as it cools. Transfer carefully to a serving platter and serve warm.

For a slightly less sweet version, reduce the brown sugar to 2 tablespoons or sprinkle just over the tops rather than all around. If you prefer a bit of heat, mix a pinch of cayenne or black pepper into the brown sugar before sprinkling it on the bacon. Very thick asparagus can be blanched for 1 minute in boiling water, then shocked in ice water and dried thoroughly before wrapping; this helps ensure the spears become tender by the time the bacon is crisp. If you only have regular-cut bacon that’s on the thick side, you can cut each slice lengthwise into two thinner strips so it crisps more easily. Food safety tips: Keep raw bacon refrigerated until you’re ready to assemble, and wash your hands and any surfaces or utensils that touch the raw meat. Make sure the bacon is cooked through and sizzling before serving; undercooked bacon can harbor bacteria. Because the brown sugar becomes extremely hot in the oven, avoid touching or tasting the glaze immediately after baking—let the bundles rest a few minutes so the sugar can cool and set slightly.