I’ve been making this bacon wrapped asparagus with hollandaise for years, and it never fails to disappear within minutes at any gathering. There’s something irresistible about crispy bacon hugging tender asparagus spears, all topped with a rich, buttery hollandaise sauce made with fresh lemon juice. It’s fancy enough for a special brunch but easy enough to throw together on a lazy weekend morning.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 25-30 g
- Fat: 90-100 g
- Carbohydrates: 15-20 g
Ingredients
For the asparagus bundles:
- 12 large asparagus spears (woody ends trimmed off)
- 4 slices bacon (I prefer Applegate Sunday Bacon)
- 1 1/2 tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp freshly cracked black pepper
For the hollandaise:
- 4 large egg yolks
- 1 1/2 tbsp lemon juice (freshly squeezed for best acidity)
- 5 oz unsalted butter (I like Kerrygold)
- 3/4 tsp salt
- 1 pinch cayenne pepper
Step 1: Prepare the Asparagus and Bacon Bundles
- 12 large asparagus spears
- 4 slices bacon
Preheat your oven to 400°F.
Trim the woody ends off the asparagus spears (usually about 1-2 inches from the bottom).
Divide the asparagus into 4 bundles of 3-4 spears each.
Wrap one bacon slice tightly around each bundle, ensuring it holds everything together.
Arrange the bundles on a baking sheet with the seam side of the bacon facing down so it stays secure while roasting.
Step 2: Season and Roast the Asparagus Bundles
- 1 1/2 tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- asparagus bundles from Step 1
Drizzle the asparagus bundles with olive oil and sprinkle with sea salt and freshly cracked black pepper.
I like to use my hands to lightly coat everything evenly for better flavor development.
Roast in the preheated 400°F oven for 15 minutes until the bacon is crispy and the asparagus is tender but still has a slight bite to it.
Step 3: Start the Hollandaise Sauce
- 5 oz unsalted butter
While the asparagus roasts, melt the unsalted butter in a small saucepan over medium-low heat—you want it melted and warm but not sizzling or browning.
Keep it at a gentle temperature throughout.
This timing allows you to have everything ready just as the asparagus finishes cooking.
Step 4: Emulsify the Hollandaise
- 4 large egg yolks
- 1 1/2 tbsp lemon juice
- 3/4 tsp salt
- melted butter from Step 3
- 1 pinch cayenne pepper
Add the egg yolks, freshly squeezed lemon juice, and salt to a blender.
Blend on low speed for about 30 seconds until the mixture becomes pale and slightly foamy.
With the blender still running on low speed, slowly drizzle in the warm melted butter from Step 3 in a thin, steady stream—this gradual incorporation is key to creating a silky, stable emulsion.
Once all the butter is incorporated, add the cayenne pepper and pulse briefly to combine.
I find that freshly squeezed lemon juice makes a noticeable difference in the sauce's brightness compared to bottled juice, so it's worth the extra squeeze!
Step 5: Plate and Serve
- roasted asparagus bundles from Step 2
- hollandaise sauce from Step 4
Remove the roasted asparagus bundles from the oven and immediately transfer them to serving plates while they're still hot.
Pour the hollandaise sauce generously over the top of each bundle, allowing it to cascade down the sides.
Serve immediately while everything is at its peak temperature—the warmth of the asparagus and bacon will complement the rich, buttery sauce perfectly.
Gluten-Free Bacon Wrapped Asparagus with Hollandaise
Ingredients
Method
- Preheat your oven to 400°F. Trim the woody ends off the asparagus spears (usually about 1-2 inches from the bottom). Divide the asparagus into 4 bundles of 3-4 spears each. Wrap one bacon slice tightly around each bundle, ensuring it holds everything together. Arrange the bundles on a baking sheet with the seam side of the bacon facing down so it stays secure while roasting.
- Drizzle the asparagus bundles with olive oil and sprinkle with sea salt and freshly cracked black pepper. I like to use my hands to lightly coat everything evenly for better flavor development. Roast in the preheated 400°F oven for 15 minutes until the bacon is crispy and the asparagus is tender but still has a slight bite to it.
- While the asparagus roasts, melt the unsalted butter in a small saucepan over medium-low heat—you want it melted and warm but not sizzling or browning. Keep it at a gentle temperature throughout. This timing allows you to have everything ready just as the asparagus finishes cooking.
- Add the egg yolks, freshly squeezed lemon juice, and salt to a blender. Blend on low speed for about 30 seconds until the mixture becomes pale and slightly foamy. With the blender still running on low speed, slowly drizzle in the warm melted butter from Step 3 in a thin, steady stream—this gradual incorporation is key to creating a silky, stable emulsion. Once all the butter is incorporated, add the cayenne pepper and pulse briefly to combine. I find that freshly squeezed lemon juice makes a noticeable difference in the sauce's brightness compared to bottled juice, so it's worth the extra squeeze!
- Remove the roasted asparagus bundles from the oven and immediately transfer them to serving plates while they're still hot. Pour the hollandaise sauce generously over the top of each bundle, allowing it to cascade down the sides. Serve immediately while everything is at its peak temperature—the warmth of the asparagus and bacon will complement the rich, buttery sauce perfectly.