Garlic Roasted Asparagus with Bacon and Cheese
May 15, 2011, Updated Jun 10, 2023
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This cheesy garlic roasted asparagus with bacon is such a delicious side dish! Smothered with three different kinds of melted cheese and sprinkled with smoky crumbled bacon, this easy asparagus recipe is perfect for the holidays, and quick enough to make any night of the week.
Cheese, bacon, and asparagus is a winning combination. If you love it as much as I do, try my cheesy grilled asparagus in foil packs and this bacon wrapped asparagus.
This garlic roasted asparagus turns oven roasted asparagus into a savory, cheesy veggie side dish. I love making asparagus in the oven because it’s so quick and easy, and this recipe is no exception. To take this dish up a notch, I add crispy bacon and cheese to the equation. Because bacon and cheese make everything better!
Why You’ll Love This Roasted Asparagus Recipe
- Extra cheesy. I mean, I could have sprinkled over some shredded cheddar and ended there. But when I found a block of Monterey Jack in the fridge, and a tub of feta, I loaded this asparagus up with not one, but THREE kinds of melty cheese.
- Smoky bacon. Rounding out the flavors of this roasted asparagus is a generous sprinkle of smoky, salty bacon. It pairs deliciously with the cheese and earthy veggies.
- Versatile. Asparagus has a delicate, slightly sweet flavor and a tender, crisp texture that makes it super versatile, especially as a side dish. This cheesy, garlicky roasted asparagus with bacon is great as a holiday side, and it’s just as tasty on any given weeknight.
What You’ll Need
The ingredients for this garlic roasted asparagus recipe are super simple. I’ve included some quick notes here. Scroll to the recipe card for a printable list with amounts.
- Asparagus – Look for firm, smooth stalks. You’ll want to wash, dry, and trim your asparagus spears before you start. Trimming asparagus is easy. Just feel around the bottom of the stalk where the woody part becomes tender, and snap it off.
- Olive Oil – For roasting. Any type of oil works here.
- Garlic – Please use freshly minced garlic for this recipe! You’ll taste the difference.
- Bacon – You can use regular, thick-cut, or Canadian bacon, pretty much anything goes. Even pancetta is a good option.
- Cheese – I use a combination of shredded cheddar, Monterey Jack, and crumbled feta to melt over the asparagus. Feel free to change it up with your favorite cheeses!
How to Make Garlic Roasted Asparagus
The key to roasting vegetables is to preheat the oven to a hot 450ºF. Making this side dish is as easy as roasting the asparagus in high heat for 10-12 minutes, melting over the cheese, and then serving topped with cooked crumbled bacon. You’ll find the full instructions in the printable recipe card below the post.
How Can I Tell if Roasted Asparagus Is Done?
Your garlic roasted asparagus is cooked when it’s fork tender, similar to the texture you’re after when cooking broccoli or broccolini. Stick a fork or knife into the thickest part of the stalk, and if it slides in easily, the asparagus is done.
Why Isn’t My Asparagus Crispy?
Limp, soggy roasted asparagus is usually the result of overcooking. Asparagus roasts quickly. It only takes about 10 minutes! Try to find asparagus spears that are similar in size so that they roast evenly, this way you don’t end up with some that are overcooked.
Also, since you’ll return the asparagus to the oven with bacon and cheese, make sure that you don’t leave it to roast too long at the start.
Serving Suggestions
This crispy garlic roasted asparagus is the perfect flavor-loaded vegetable side dish next to an Easter ham, and it’s great next to roast turkey at Christmas or Thanksgiving. I also love it because it’s easy to make for weeknight dinners. Serve asparagus as a side to a whole roasted chicken, juicy pork chops, or garlic butter salmon.
Storing and Reheating Leftovers
- Refrigerate. Store this roasted asparagus with garlic in an airtight container and keep leftovers in the fridge for up to 3-4 days. It’s great for reheating, or I’ll turn leftovers into an easy asparagus soup.
- Reheat. Microwave the asparagus, or warm it in the oven under foil until it’s hot again. Feel free to melt over more cheese if you’d like.
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Garlic Roasted Asparagus with Bacon and Cheese
Ingredients
- 1 pound asparagus spears,, washed, dried, and trimmed
- 2 tablespoons olive oil
- 3 cloves garlic,, minced
- salt and fresh ground black pepper,, to taste
- 8 slices bacon
- ½ cup low fat shredded cheddar cheese
- ½ cup shredded monterey jack cheese
- 1 cup crumbled feta cheese
Instructions
- Preheat oven to 450˚F.
- Place the asparagus on a baking sheet lined with aluminum foil.
- Drizzle asparagus with olive oil and add minced garlic, salt, and pepper; toss around to combine.
- Cook the asparagus for about 10 to 12 minutes or until crisp-tender.
- In the meantime, cook the bacon in a skillet to a desired crispness.
- Transfer bacon to a paper towel lined plate; drain, then crumble. Set aside.
- Remove the asparagus from the oven and sprinkle with cheeses.
- Place asparagus back in the oven and cook for 2 to 3 minutes, or until cheese is melted.
- Remove from oven and sprinkle bacon over asparagus.
- Serve.
Notes
- Asparagus: Look for asparagus with firm, smooth stalks. Avoid asparagus with wilted or yellowing tips or stalks that are woody or wrinkled.
- Trim the ends: Asparagus has a woody end that is tough and fibrous. To remove it, hold the asparagus spear by the ends and gently bend it until it snaps. The asparagus will naturally break where the woody part ends, and the tender part begins. Discard the woody ends.
- Use high heat: Asparagus cooks best at high heat, so it’s important to preheat your oven, grill, or pan before adding the asparagus. This will help the asparagus cook quickly and prevent it from becoming soggy or mushy.
- Season it well: Asparagus tastes best when it is well-seasoned.
- Don’t overcook it: Asparagus should be tender but crisp when cooked. To test for doneness, insert a sharp knife into the thickest part of the stalk. If it goes in easily, the asparagus is done. If there’s resistance, it needs a few more minutes of cooking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Kate, you’re funny, but since you mention it, the grill does look a bit like R2D2, LOL!
I love asparagus roasted OR grilled but I’m with you, warmer weather is long overdue. It was like summer here a week or so ago and now I’m sitting by the fireplace. Weird, huh?
I love your addition of bacon and crumbled feta. A few of my favorite things in one dish. ๐
This weather is so unpredictable, I’m not surprised you had to improvise :/ But omg, bacon & feta… delish combo!! Asparagus usually doesn’t do much for me but I’m sure this really spices it up!
I love this idea! I’m definitely making this. ๐
You do with mother nature would be a little more considerate it’s true. I’ll have to post about my mother-in-laws 80th birthday one day. Mother nature and I went to the mattresses! i think I made my feelings clear about feta on your baked feat post, and now you add bacon! How many “yums” can describe this?!?!?! YUM!!
Haha, your grill does look like R2D2! And the asparagus look great! I usually top my roasted asparagus with a fried egg, but will def try topping with bacon and feta next time!
Yumm. I have just (with in the last year) discovered the yummy-ness that is asparagus. Then add cheese and bacon…..heaven!!!! Great recipe.
Mmmmm, grilled or not, these look amazing! I have a tendency to eat every single stalk of asparagus (that doesn’t get accounted for by other people quickly) that I make, no matter how I make them. These would not last long in front of me, and I’d have a hard time sharing. ๐
If you can send the rain our way – I’d be so grateful! Your asparagus looks awesome and who doesn’t love feta and bacon – oh my! I’m sure you’ll be able to fire up R2D2 soon!
Can ou believe that my husband I don’t own a grill? Sigh. Someday I hope! This looks so good I could eat it right off the screen!
Your asparagus looks soo good, especially with the bacon. it rained here, too. We made sauteed asparagus with lemon and garlic, olive oil, and butter over linguine. Next time we’ll add the bacon and feta! thanks for the idea!