My uncle always brings these crispy roasted vegetable bundles to our spring gatherings. You only need 4 ingredients to make the ultimate savory appetizer that disappears before the main course.

My uncle has been bringing these bacon wrapped asparagus bundles to our spring gatherings for as long as I can remember. They come out of the oven sizzling on a foil-lined pan, the asparagus bright green and the bacon perfectly crisp, and they’re always gone before the main course even hits the table. I love this recipe because it uses just four simple ingredients, but feels special enough for holidays, potlucks, or any time you want an easy, savory appetizer that people can pick up with their fingers and nibble while they chat.

Serve these bacon wrapped asparagus bundles hot right off the baking sheet, or transfer them to a warm platter lined with paper towels to catch any extra drippings. They’re perfect alongside a cheese board, deviled eggs, or a simple veggie tray for a spring spread. I also like to put out a small bowl of ranch or a lemony mayo for dipping if kids are around. For a fuller meal, pair them with grilled chicken, ham, or a simple pasta salad—the salty, crisp bacon and tender asparagus go with just about anything.

Servings: 6-8

2 pounds fresh asparagus, ends trimmed

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup and to catch the bacon drippings.

Rinse the asparagus and pat it very dry with a clean kitchen towel or paper towels. Snap or cut off the woody ends so you’re left with tender stalks of similar length.

Place the asparagus in a large bowl or directly on the foil-lined baking sheet. Drizzle with the olive oil and sprinkle with the kosher salt. Toss gently with your hands to coat all the stalks evenly. Spread them out in a loose, even layer.

Gather the asparagus into small bundles of 3 to 5 stalks each, depending on how thick your asparagus is. Try to keep the bundles similar in size so they cook evenly.

Cut the bacon slices in half crosswise. Take one half-slice of bacon and wrap it snugly around the center of each asparagus bundle, overlapping slightly as you go. Place each bundle seam-side down on the foil-lined baking sheet so the bacon doesn’t unravel as it cooks.

Make sure the bundles are spaced out in a single layer with a little room between them. This helps the bacon crisp instead of steam. If needed, use a second foil-lined baking sheet.

Bake on the middle rack for 20 to 25 minutes, or until the bacon is browned and crisp and the asparagus tips are tender. Thicker asparagus may need a few extra minutes; thinner stalks may cook a bit faster, so start checking around 18 minutes.

If you’d like extra crisp bacon, move the baking sheet to the top rack for the last 3 to 5 minutes of baking, or briefly turn on the broiler, watching very closely so nothing burns.

Remove the baking sheet from the oven and let the bundles rest for 3 to 5 minutes. The bacon will crisp up a bit more as it cools, and the rendered fat will settle on the foil.

Transfer the bundles to a serving platter using tongs, letting any excess fat drip back onto the foil. Taste one spear and sprinkle on a pinch more salt if needed. Serve warm while the bacon is still crisp and the asparagus is bright and tender.

For kids or picky eaters, you can make smaller bundles with just 2 to 3 thin asparagus spears and wrap them tightly so the bacon feels more like a familiar snack. If you’d like a touch of sweetness without adding more ingredients, choose a naturally smoky or slightly sweet style of bacon. To make these a little lighter, you can use center-cut bacon, which has less fat at the ends, and trim any very fatty pieces before wrapping. If your family prefers softer asparagus, bake a few minutes longer until the stalks are very tender; for a crisper bite, pull them out on the earlier side. You can prep the bundles a few hours ahead of time: assemble them, cover the baking sheet, and refrigerate until you’re ready to bake, then add a couple extra minutes in the oven since they’ll be cold. Leftovers reheat well in a hot oven or air fryer for a few minutes, which helps the bacon re-crisp. If you ever need to stretch the recipe for a bigger crowd without buying more ingredients, simply make smaller bundles (2 to 3 spears) and cut the bacon slices into thirds instead of halves so you get more little appetizers from the same amount of food.