Crispy Bacon Wrapped Asparagus (Iowa Style) | Arteflame

Introduction

There is nothing quite like the aroma of thick-cut smoked bacon sizzling on a hot steel griddle to signal that something delicious is about to happen. This dish captures the essence of elevated comfort food, combining the earthy snap of fresh green spears with the savory, salty crunch of pork. It’s the kind of appetizer that feels right at home at a fancy dinner party or a casual backyard hang, instantly transforming a simple vegetable side into the star of the show.

Why I Love This Recipe

It is the definition of "high reward, low effort." While it looks gourmet, the preparation is incredibly straightforward. Cooking this on the Arteflame is a game-changer because the solid cooktop allows the bacon fat to render slowly and baste the asparagus in "liquid gold" without the dangerous flare-ups common on traditional grate grills. The result is a perfect textural balance that keeps guests coming back for seconds.

Tips for Success

• Dry is key: Always pat your asparagus completely dry before wrapping; moisture creates steam, which prevents that coveted crispy sear.
• Seam-side down: Place the loose end of the bacon against the hot steel first to "glue" the wrap shut instantly.
• Watch the heat: Utilize the medium-heat zones to cook the bacon through without charring the delicate tips.

Make It Your Own

If you want a lighter option, swap the bacon for thinly sliced prosciutto (it crisps up faster!). You can also swap the asparagus for fresh green beans for a different textural bite if asparagus isn't in season.

Ingredients

The Essentials

• 1 lb Fresh Asparagus spears (look for medium to thick stalks)
• 1 lb Thick-Cut Iowa Smoked Bacon
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Freshly Cracked Black Pepper
• 1/2 tsp Garlic Powder
• Sea Salt (to taste, keep in mind the bacon is salty)
• Optional: Balsamic Glaze for drizzling
• Optional: Lemon wedges for serving

Instructions

Step 1: Prepare the Asparagus

1. Begin by washing the asparagus thoroughly under cold water and patting them completely dry with paper towels to ensure the bacon sticks properly and the vegetable sears rather than steams.
2. Trim the woody ends of the asparagus. You can do this by gently bending the bottom of a stalk until it snaps naturally at the point where it becomes tender. Discard the tough bottoms.
3. Place the trimmed spears in a large bowl or baking sheet. Drizzle lightly with olive oil and toss them with the black pepper and garlic powder. Go light on the salt now, as the Iowa bacon will provide plenty of sodium later.

Step 2: Wrap the Bacon

1. Take a slice of your thick-cut Iowa bacon. If the asparagus stalks are very thick, wrap one slice of bacon around a single stalk. If the stalks are thin to medium, bundle 2 to 3 stalks together and wrap the bacon around the bundle.
2. Start winding the bacon from the bottom of the stalk (or bundle) spiraling upward toward the tip. Try to overlap the bacon slightly as you wrap to secure it in place.
3. If you find the bacon is unraveling, you can secure the ends with a toothpick, but usually, the heat of the Arteflame will seal it quickly if placed seam-side down first.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or wood. Allow the grill to heat up until the center cooktop reaches a high searing temperature (over 400°F).
2. For this recipe, you want to utilize the medium-heat zones of the cooktop, slightly further away from the direct center fire, to allow the bacon to render without burning the asparagus tips.
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil to ensure a non-stick surface.

Step 4: Grill to Perfection

1. Place the bacon-wrapped asparagus bundles on the flat steel cooktop, arranging them so the loose ends of the bacon are facing down against the hot metal. This seals the wrap.
2. Grill for approximately 2 to 3 minutes per side. Use tongs to roll the bundles frequently. The goal is to get the bacon crispy on all sides while the asparagus becomes tender-crisp.
3. Depending on the thickness of your bacon, the total cook time should be around 10 to 12 minutes. Move the bundles closer to the fire if you need more crispiness, or further to the outer edge if they are cooking too fast.

Step 5: Serve and Enjoy

1. Remove the bundles from the grill once the bacon is deep brown and crispy.
2. Place them on a serving platter and let them rest for 2 minutes. This helps the bacon firm up even more.
3. Drizzle with optional balsamic glaze or a squeeze of fresh lemon juice to cut through the richness of the pork. Serve immediately while hot.

Tips

Achieving the perfect balance between crispy bacon and perfectly cooked asparagus requires a little strategy, especially when dealing with different thicknesses of meat. If you are using extra-thick Iowa bacon, consider pre-cooking the bacon strips in the oven or on the grill for just 2-3 minutes until they are pliable but not crisp, before wrapping them around the asparagus. This ensures the bacon is fully cooked by the time the asparagus is tender. Additionally, pay attention to the temperature zones on your Arteflame. The flat top varies in heat; keep the delicate asparagus tips pointing toward the cooler outer edge of the grill while the thicker stalk and bacon wrap sit closer to the heat source. This prevents the tips from charring before the bacon renders. Finally, if using toothpicks to secure the bacon, soak them in water for 20 minutes beforehand to prevent them from burning.

Variations

While the classic recipe is a crowd-pleaser, this dish is incredibly versatile and can be adapted to suit various flavor profiles. For a sweet and savory twist, brush the bacon with maple syrup or a brown sugar glaze during the last minute of grilling—the caramelization is irresistible. If you prefer a bit of heat, sprinkle cayenne pepper or red pepper flakes onto the bacon before wrapping the asparagus for a spicy kick. For cheese lovers, sprinkle freshly grated Parmesan or Pecorino Romano over the bundles immediately after taking them off the grill, allowing the residual heat to melt the cheese. Another popular variation involves adding a thin slice of prosciutto underneath the bacon for a double-pork savory explosion. You can also marinate the asparagus in balsamic vinegar before wrapping for an acidic punch that balances the fat.

Best pairings

Grilled Iowa Bacon Wrapped Asparagus is a robust side dish that holds its own against hearty main courses. It pairs exceptionally well with red meats, particularly a grilled ribeye or filet mignon, where the salty crunch complements the richness of the beef. It also serves as an excellent side for grilled salmon or trout, as the smokiness of the bacon contrasts beautifully with the oily fish. For a brunch twist, serve these bundles alongside poached eggs and hollandaise sauce—the asparagus acts as a perfect vessel for the runny yolk. Beverage-wise, this dish pairs beautifully with a bold Cabernet Sauvignon that can stand up to the bacon fat, or a crisp, cold pilsner if you are enjoying a casual backyard barbecue. If you are serving this as an appetizer, it goes great with a creamy garlic aioli dipping sauce.

Conclusion

Mastering this Grilled Iowa Bacon Wrapped Asparagus recipe on your Arteflame serves as a testament to the power of simple, high-quality ingredients cooked with fire. It is a dish that looks sophisticated but is deceptively easy to execute, making you look like a culinary pro in front of your guests. The unique searing capability of the flat-top grill creates a texture profile that oven-baking simply cannot replicate. As the savory aroma of sizzling bacon fills your backyard, you will understand why this has become a staple in the repertoire of grill masters everywhere. So, grab your tongs, fire up the grill, and prepare to serve a side dish that might just disappear faster than the main course. Don't forget to make a double batch—these tend to fly off the plate!