Easy Baked Bacon Wrapped Asparagus Recipe (2024)

FAQs

What are 2 appropriate methods of cooking asparagus? ›

If your roasted asparagus is soggy, you may have overcooked it. In a hot oven at 425 degrees, asparagus only needs to roast for about 10 minutes—any longer and it can become limp and soggy. You should also be sure to pat the asparagus dry and spread them out into a single layer before roasting.

I soak all asparagus first in cold water. I trim the ends and then rinse the stalks and let them sit in cold water for five minutes. It hydrates the asparagus, and they cook more quickly, for they are already wet with some moisture within them. Do not soak them for thirty minutes, you are not trying to get them soggy.

Prevent oven splatters.

This from Cindy Capps Lepp: Lay a layer of foil over the bacon; this will keep grease from spitting all over the oven. Remove the foil for the last few minutes of cooking for "final crisping."

Roasting asparagus in the oven at 350°F (175°C) is a straightforward and delicious way to prepare this vegetable. The cooking time will vary depending on the thickness of the asparagus spears, but generally, you can roast asparagus at 350°F for approximately 20 to 30 minutes.

Try adding shredded, raw asparagus to pasta dishes and salads. Alternatively, enjoy the spears lightly steamed or sautéed in a frittata, or as a stand-alone side dish. Asparagus is a nutritious choice, regardless of whether it's cooked or raw. Try eating a combination of the two for maximum health benefits.

The most common mistake people make when prepping raw asparagus is doing it too far in advance. They'll turn wilty and unpleasantly chewy if chopped or peeled ahead of time.

Asparagus contains an enzyme that creates a woody compound called "lignin," at the end of each spear. Lignin is not softened by heat, so it remains fibrous and tough after cooking.

The truth is that the bend-and-snap method can actually waste delicious asparagus. Where a stalk breaks depends on the overall thickness of the stalk (skinny stalks are more flexible), how you bend it, and even how fresh the asparagus is (super-fresh asparagus tends to be more rigid).

How to not overcook asparagus? ›

Because it only takes a few minutes to cook, keep a close eye on it to avoid soggy, limp stems as the outcome. To avoid overcooking, take it out of the oven or off the stove a minute or so before you think it's done. Another way to prevent overcooking is to shock the asparagus in an ice bath.

My personal favorite way to cook bacon in the oven is on a sheet pan lined with aluminum foil, because it cooks evenly and gets crispy on both sides. Lining your pan with aluminum foil will help protect it from grease; it'll need a quick rinse or run through the dishwasher at most.

Cover a baking tray with aluminium foil and bake in the oven at 350F/175C for 15-20 minutes. It's faster than cooking on the stovetop, and you always get a perfectly cooked bacon at the crispy-ness you desire. You also don't need to stand at the stove constantly moving it around, and cleanup is way easier.