My dad prepares this 3 ingredient classic every spring weekend. It is completely addictive and the absolute easiest thing you will ever serve.

Every spring weekend, my dad fires up the grill (or the oven if the weather doesn’t cooperate) and makes these 3-ingredient bacon wrapped asparagus bundles. They’re the kind of snack that never even makes it off the tin foil–everyone just stands around the pan, grabbing pieces as they cool. With crisp-tender asparagus, salty bacon, and a touch of sweetness from brown sugar, this is one of those throw-together recipes that feels special but takes almost no effort. It’s perfect for busy days when you want something impressive without a lot of dishes or planning.

Serve these bacon wrapped asparagus bundles straight off the foil-lined pan as a casual appetizer, or plate a few bundles alongside grilled chicken, steak, or burgers for an easy spring dinner. They’re great with simple sides like baked potatoes, macaroni salad, or a big green salad. I also love them as a brunch side with scrambled eggs and toast. If you’re hosting, set the tin foil–lined platter in the center of the table and let everyone help themselves while you finish the rest of the meal.

Servings: 4

1 pound fresh asparagus, ends trimmed

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet or shallow serving platter with aluminum foil for easy cleanup and to match the classic family-style presentation.

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.

Divide the asparagus into 8 small bundles, using 4 to 5 spears per bundle depending on thickness. Try to keep the bundles similar in size so they cook evenly.

Wrap one slice of bacon tightly around the center of each asparagus bundle, overlapping the bacon slightly as you go so it stays in place. Lay each bundle seam-side down on the foil-lined pan, spacing them slightly apart.

Sprinkle the brown sugar evenly over the tops of the bacon-wrapped bundles, focusing mostly on the bacon. A little on the asparagus is fine; it will caramelize as it bakes.

Bake in the preheated oven for 20 to 25 minutes, or until the bacon is browned and crisp around the edges and the asparagus is tender but still bright green. If you like extra-crispy bacon, you can switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.

Carefully remove the pan from the oven and let the bundles rest on the foil for about 5 minutes; the bacon will crisp slightly more as it cools. Transfer the bacon wrapped asparagus, still on the foil, to a serving platter or simply set the foil-lined pan in the center of the table and serve warm.

For a slightly smoky twist, use smoked bacon instead of regular. If you prefer less sweetness, reduce the brown sugar to 2 tablespoons or sprinkle it only over half the bundles so guests can choose. You can also swap the brown sugar for a drizzle of pure maple syrup brushed lightly over the bacon before baking. For a peppery kick, add freshly ground black pepper on top of the brown sugar. If you’re grilling, place the bacon wrapped asparagus bundles on a foil-lined grill pan over medium heat and cook, turning occasionally, until the bacon is crisp and the asparagus is tender. 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 bacon or uncooked asparagus. Make sure the bacon is fully cooked and sizzling before serving; undercooked bacon can be unsafe. Do not leave cooked bacon wrapped asparagus at room temperature for more than 2 hours; refrigerate leftovers promptly in an airtight container and reheat in a hot oven until warmed through and sizzling.