My uncle made this every week during spring gatherings. Just 3 ingredients for a crispy, savory side that vanishes fast.

This is my low carb 3-ingredient bacon asparagus bake, inspired by my uncle who made a big pan of these every single week during our spring family gatherings. As soon as the asparagus showed up at the farm stand, you could count on a platter of bright green spears wrapped in thick-cut bacon coming out of his oven—crispy, salty, and gone in minutes. I love this recipe because it feels special enough for company but is simple enough to throw together on a weeknight. With just asparagus, bacon, and a little olive oil, you get a savory side that looks impressive, tastes like a treat, and totally fits into a low carb lifestyle.

Serve these bacon asparagus bakes hot on a simple white plate so the bright green and golden brown really pop. They’re perfect alongside grilled chicken, steak, or salmon, and they also work as a hearty brunch side with eggs. For gatherings, I like to pile them on a platter and let people grab a bundle or two with their fingers—they eat like finger food. A light salad with lemony vinaigrette or some cauliflower mash balances the richness of the bacon. If you’re doing appetizers, cut the bundles in half after baking and serve with toothpicks and a small bowl of ranch or garlic aioli for dipping.

Servings: 4

1 lb fresh asparagus, woody ends trimmed

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and set a wire rack on top if you have one. This helps the bacon crisp up all around, but you can bake directly on the lined sheet if needed.

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

Drizzle the asparagus with the olive oil on a large plate or directly on the baking sheet. Toss gently with your hands to coat the spears evenly, then spread them out in a single layer so you can see what you’re working with.

Divide the asparagus into 8 small bundles, using 3 to 5 spears per bundle depending on the thickness of your asparagus and how big you want each bake. Try to keep the spears in each bundle similar in size so they cook evenly.

Take one slice of thick-cut bacon and start wrapping it around a bundle of asparagus, beginning just below the tips and spiraling down toward the ends. Overlap the bacon slightly as you go so it holds itself in place. Lay the wrapped bundle seam-side down on the prepared baking sheet. Repeat with the remaining bacon and asparagus bundles, spacing them out so they aren’t touching.

Place the baking sheet on the middle rack of your preheated oven. Bake for 20 to 25 minutes, or until the bacon is cooked through and starting to crisp and the asparagus is tender when pierced with a fork. If your bacon is very thick, you may need an extra 5 minutes.

For extra-crispy edges, switch the oven to broil for 1 to 3 minutes at the end of the baking time, watching closely so the bacon doesn’t burn. The asparagus tips should stay bright and the bacon should be golden brown with some rendered fat on the pan.

Remove the baking sheet from the oven and let the bundles rest for 3 to 5 minutes; this helps the bacon firm up and makes them easier to move without breaking. Transfer the bacon asparagus bakes to a serving plate and serve warm. The fat will continue to crisp slightly as they cool, and they’re best enjoyed within 15 to 20 minutes of baking.

You can tweak these bacon asparagus bakes to fit what you have on hand while still keeping them low carb and simple. For extra flavor without adding more ingredients, use a peppered or hickory-smoked thick-cut bacon. If you want a tiny kick, lightly sprinkle the oiled asparagus with black pepper or crushed red pepper before wrapping. To keep the 3-ingredient promise but add a different twist, swap the olive oil for a flavored one like garlic-infused or chili-infused olive oil. If you don’t have thick-cut bacon, you can use regular bacon but start checking for doneness at 15 minutes; it cooks faster and can burn more easily. For meal prep, assemble the bundles up to a day ahead, cover, and refrigerate on the baking sheet, then bake just before serving—add a couple extra minutes if baking straight from the fridge. Leftovers can be cooled quickly, stored in an airtight container in the refrigerator, and reheated in a 375°F (190°C) oven or air fryer until hot and re-crisped; avoid leaving cooked bacon out at room temperature for more than 2 hours to reduce food safety risk. Always cook bacon until it reaches at least 145°F (63°C) internally and looks fully opaque with no raw, rubbery spots. Make sure to wash your hands, cutting board, and any surfaces that touched raw bacon with hot, soapy water, and keep raw meat separate from ready-to-eat foods. If using a wire rack, let the hot fat cool slightly before handling the pan, and pour it off carefully into a heat-safe container instead of down the sink to avoid clogs.