Skip to main content
Epicurious

Aspara Bacon (Grilled Bacon-Wrapped Asparagus Skewers)

3.7

(3)

A serving plate of grilled bacon wrapped asparagus skewers.
Photo by Joseph De Leo, Food Styling by Greg Lofts

Every izakaya in Japan offers this iconic yakitori on its menu. Bacon and asparagus are a perfect combination: the salty, fatty pork adds incredible flavor to the grilled asparagus spears. Serve these bacon-wrapped asparagus skewers alongside grilled shiitake mushrooms and other yakitori. As the bacon crisps up, the asparagus cooks through but still remains fresh-tasting and crunchy, and that’s the texture you’re shooting for. 

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 12 skewers

Ingredients

1 pound bacon, thinly sliced and cut into 3-inch strips
1 pound asparagus (preferably jumbo), trimmed and cut into 1½-inch pieces
1 lemon, quartered

Preparation

  1. Step 1

    Wrap a strip of bacon around each piece of asparagus. Skewer these rolled pieces (about 4 per skewer) so they cover about 4 inches of skewer.

    Step 2

    Preheat a grill to medium-hot. Grill for about 6 minutes, turning the skewers about every 2 minutes as they brown. Don’t hesitate to shift skewers as you grill, especially if you notice some skewers browning too fast over a hot spot; trade them with skewers grilling over a less hot part. The bacon will crisp up and sizzle when the skewers are ready. Squeeze lemon juice on the skewers, and serve immediately.

Image may contain: Animal, Seafood, Food, Sea Life, Lobster, and Steak
Reprinted with permission from The Japanese Grill by Tadashi Ono & Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat; food photographs copyright © 2011 by Todd Coleman. Published by Ten Speed Press, a division of Penguin Random House. Buy the full book from Penguin Random House or Amazon.
TagsSkewerJapaneseEast AsianAsianBaconCured MeatMeatAsparagusVegetableLemonCitrusFruitSideDinnerDairy FreeGluten FreeNut FreeKetoQuickEasy5 Ingredients or FewerGrillingSpringCookbooks

See Related Recipes and Cooking Tips

Read More
Watermelon, Shiso, Plum, and Salt
Make the most of melon season with this simple and savory fruit salad.
Maple Tamagoyaki
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
Mentaiko Spaghetti
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
10-Minute Broccoli in Garlic Sauce
This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.