Grandma always prepared this as soon as the weather warmed up. Only 2 ingredients for a vibrant, tender appetizer with a perfectly salty wrap.

This low carb 2-ingredient turkey asparagus roast is exactly the kind of thing my grandma would make the moment the weather turned warm: simple, vibrant, and just salty enough to feel like a treat. She’d bundle fresh asparagus in thinly sliced deli meat, slide the pan into the oven, and we’d snack on them on the porch while the sun went down. I’ve kept that same spirit here with just turkey and asparagus—no fuss, no long ingredient list—so you can have a tender, springy appetizer on the table in under 30 minutes, even on a busy weeknight.

Serve these turkey-wrapped asparagus spears straight from the baking dish while they’re still warm and the edges are golden and slightly crisp. They make a light appetizer on their own, or you can pair them with a simple green salad, sliced tomatoes with olive oil and salt, or a small cheese plate if you’re keeping things low carb. For something a bit more substantial, add a side of cauliflower mash or a quick cucumber salad. They’re also great at room temperature, so you can pack them in a lunchbox or bring them to a casual backyard get-together.

Servings: 4

1 pound fresh asparagus spears, trimmed

Preheat your oven to 400°F (200°C). Lightly grease a glass baking dish with a tiny bit of oil or cooking spray if you have it, or just make sure it’s clean and dry so the turkey doesn’t stick too much.

Rinse the asparagus under cool water and pat dry with a clean kitchen towel. Snap or trim off the woody ends by bending each spear near the base until it naturally breaks, or slice off the bottom 1–2 inches with a knife.

Lay out the deli turkey slices on a cutting board. If the slices are very large, you can cut them in half lengthwise so they wrap more snugly around the asparagus spears.

Gather 3–4 asparagus spears into a small bundle, lining up the tips so they’re even. Place the bundle near one end of a turkey slice, with the tips sticking out about an inch beyond the edge so they can char and get a little crispy in the oven.

Wrap the turkey slice tightly around the asparagus bundle, spiraling it if needed so most of the stalks are covered but the tips remain exposed. Place the wrapped bundle seam-side down in the glass baking dish. Repeat with the remaining asparagus and turkey until everything is wrapped and snugly arranged in a single layer.

Transfer the baking dish to the preheated oven and roast for 15–20 minutes, or until the asparagus is tender when pierced with a fork, the exposed tips are slightly charred, and the turkey edges are golden brown. If you like extra color, you can move the dish to the top rack for the last 2–3 minutes.

Remove the dish from the oven and let the bundles rest for 3–5 minutes; this helps the juices settle so the turkey doesn’t tear when you lift them. Use tongs or a spatula to transfer the bundles to a serving plate, or serve directly from the glass baking dish for a cozy, family-style feel.

Taste one spear and, if needed, sprinkle a tiny pinch of salt over the asparagus tips just before serving—remember the turkey is already salty, so go lightly. Serve warm or at room temperature.

You can easily customize this simple two-ingredient idea without losing its low-stress appeal. If your deli turkey slices are very thin or prone to tearing, double-wrap each bundle with two overlapping slices for better coverage and a more pronounced salty crust. For a slightly different flavor, try smoked turkey or peppered turkey, which will add extra seasoning without adding more ingredients. If your asparagus spears are very thick, blanch them in boiling water for 1–2 minutes and then cool quickly under cold water before wrapping; this ensures they’ll turn tender in the same time it takes the turkey to brown. If they’re very thin, start checking for doneness around 12 minutes so they don’t overcook. For easy meal prep, assemble the wrapped bundles up to a day ahead, cover the glass dish tightly, and refrigerate; bake just before serving. Food safety tips: keep deli turkey refrigerated at or below 40°F (4°C) and use it by the “use by” date on the package. Avoid leaving the wrapped, uncooked bundles at room temperature for more than 1–2 hours. Bake the turkey until it is steaming hot and the internal temperature of the center of the bundles reaches at least 165°F (74°C) if you’re using thick or multi-layer wraps. Refrigerate leftovers within 2 hours and enjoy them within 3–4 days, reheating in a low oven until warmed through.