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Garlic Roasted Asparagus with Bacon and Cheese - Our Garlic Roasted Asparagus is made with just a few simple ingredients, PLUS bacon and cheese,  and makes for a delicious side dish with any meal! 

Garlic Roasted Asparagus with Bacon and Cheese

Katerina | Diethood
Garlic Roasted Asparagus with Bacon and Cheese is made with just a few simple ingredients, plus crispy bacon and soft feta cheese!
Servings : 4 Servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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


  • 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.


  • 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.


Serving: 4 ounces | Calories: 448 kcal | Carbohydrates: 8 g | Protein: 20 g | Fat: 38 g | Saturated Fat: 15 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 16 g | Trans Fat: 0.1 g | Cholesterol: 78 mg | Sodium: 893 mg | Potassium: 369 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1170 IU | Vitamin C: 7 mg | Calcium: 382 mg | Iron: 3 mg | Net Carbs: 6 g

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.

Course: Side Dish
Cuisine: American
Keyword: asparagus in oven, asparagus recipe, asparagus with cheese, bacon asparagus recipe, easy vegetable side dish, how to make asparagus, roasted asparagus recipe, side dish recipe