Crispy Bacon Wrapped Asparagus (Nebraska Style) | Arteflame

Introduction

There is a specific magic that happens when savory cured pork meets the earthy snap of fresh greens over an open fire. The first time I made this Nebraska-style bacon-wrapped asparagus, the aroma of rendering fat hitting the hot steel was absolutely mesmerizing. It is the ultimate combination of texture and taste—crispy, salty bacon giving way to tender, vibrant asparagus. Perfect for a backyard barbecue or a cozy evening by the fire, this dish turns a simple vegetable side into the main event.

Why This is a Grilling Staple

I absolutely adore this recipe because it utilizes the solid steel cooktop of the Arteflame to perfection. Unlike traditional grates where fat drips down and causes flare-ups, the flat top lets the bacon fry in its own rendered fat. It creates a golden, irresistible crust while keeping the stalks juicy. Plus, it looks incredibly elegant on a platter but takes mere minutes to prep, making you look like a pro with minimal effort.

Kitchen Wisdom

• Bacon Choice Matters: Always reach for standard-cut bacon. Thick-cut takes too long to crisp up, often leading to overcooked, mushy asparagus before the meat is ready.
• Zone Cooking: Use the heat zones wisely. Start the sear near the center for a quick crust, then roll them to the cooler outer edge to finish cooking through gently.

Make It Your Own

If you are watching your sodium or do not eat pork, Prosciutto is a fantastic, lighter alternative that crisps up in seconds. For a different flavor profile, try dusting the bacon with brown sugar or chili flakes before wrapping for a sweet heat kick.

Ingredients

• 1 bunch of fresh asparagus spears (thick stalks work best for grilling)
• 1 lb of bacon slices (standard cut, not thick-cut)
• 2 tbsp Olive oil or melted butter
• 1 tsp Garlic powder
• 1/2 tsp Freshly cracked black pepper
• Sea salt (to taste, keep in mind the bacon is salty)
• Optional: Balsamic glaze for drizzling

Instructions

Step 1: Prep the Asparagus

1. Wash the asparagus thoroughly under cold water and pat dry with paper towels.
2. Remove the woody ends by bending the bottom of the stalk until it snaps naturally, or trim about 2 inches off the bottom with a knife.
3. Place the trimmed asparagus in a bowl and toss lightly with the olive oil, garlic powder, and black pepper.

Step 2: Wrap the Spears

1. Take a slice of bacon and start wrapping it around the asparagus stalk, starting from the bottom and spiraling up toward the tip.
2. If your asparagus spears are thin, wrap a bundle of 2-3 spears together in one slice of bacon.
3. Ensure the bacon overlaps slightly so it stays secure during the grilling process.

Step 3: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill. You want the griddle surface to reach a medium-high temperature.
2. Aim for a surface temperature of around 350°F to 400°F (175°C - 200°C). This is usually found in the middle zone of the cooktop, not directly next to the open flame.
3. Lightly oil the cooktop surface to ensure a non-stick sear.

Step 4: Grill to Perfection

1. Place the bacon-wrapped spears on the hot flat top grill.
2. Allow them to cook for 2-3 minutes per side. Do not move them constantly; let the crust form.
3. Use tongs to rotate the spears until the bacon is crispy on all sides and the asparagus is tender-crisp.
4. Move them to the cooler outer edge of the grill if the bacon is cooking too fast compared to the asparagus.

Step 5: Serve

1. Remove from the grill and let them rest for a minute.
2. Drizzle with balsamic glaze if desired and serve immediately.

Tips for Success

Achieving the perfect balance between crispy bacon and cooked asparagus requires a little strategy. First, avoid using thick-cut bacon for this recipe. Thick-cut bacon takes much longer to render down, which often results in the asparagus becoming mushy or burnt before the meat crisps up. Standard or thin-cut bacon is ideal as it shrinks tightly around the stalk and crisps quickly. Secondly, placement on the Arteflame is key. Utilize the temperature gradient. Start searing in the hotter zones to crisp the bacon, then roll the spears to the outer, cooler edge of the plancha to finish cooking the asparagus through without charring the meat. Finally, if you are worried about the bacon unraveling, you can secure the ends with a toothpick, but usually, the heat of the flat top seals the protein quickly enough to hold it in place.

Variations

While the classic Nebraska style relies on the savory purity of beef or pork and salt, you can easily customize this recipe to suit different palates. The Arteflame’s versatility allows for messy glazes and rubs that might flare up on a traditional grate. Here are a few creative twists to try:

• Sweet & Spicy: Brush the bacon with a mix of maple syrup and cayenne pepper during the last minute of grilling.
• Cheesy Delight: Sprinkle freshly grated Parmesan cheese over the spears right on the flat top just before removing them.
• The Nebraska Steakhouse: Dust the bacon with a robust steak seasoning or Montreal rub before wrapping.
• Prosciutto Swap: For a lighter, crispier version, substitute bacon with prosciutto, which crisps up in seconds.
• Citrus Zest: Omit the garlic powder and finish with a squeeze of fresh lemon juice and lemon zest.

Best Pairings

This side dish is robust enough to stand alongside heavy hitters on the menu but elegant enough for a light lunch. Because of the rich, salty fat from the bacon, it pairs exceptionally well with lean proteins or acidic components that cut through the richness. It is the quintessential partner for a Nebraska corn-fed Ribeye or a New York Strip steak, adding a crunch that complements the tenderness of the beef. It also works beautifully alongside grilled salmon, where the smoke from the Arteflame ties the surf and turf elements together. For a brunch twist, serve these spears alongside sunny-side-up eggs cooked directly on the flat top; the runny yolk creates a natural sauce for the crispy bacon spears. Add a glass of bold Cabernet Sauvignon or a crisp Pilsner to round out the meal.

Conclusion

Mastering bacon wrapped asparagus on the Arteflame is a testament to the beauty of outdoor cooking. It transforms humble ingredients into a dish that is visually appealing and texturally complex. The direct heat of the flat top grill caramelizes the bacon sugars and concentrates the asparagus flavor in a way that boiling or steaming never could. This Nebraska-inspired recipe is more than just a side dish; it is a conversation starter and a crowd favorite. Whether you stick to the classic salt-and-pepper approach or experiment with sweet glazes, the result is guaranteed to be smoky, savory, and delicious. Fire up the grill and get ready to elevate your barbecue game.