June 12, 2023

Asparagus in the Oven

Wrapped in Bacon and Baked with Burrata

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It’s asparagus season, and this dish is always better with fresh in-season asparagus. In-season, asparagus is tender, sweet and has a slightly earthy flavor that is more pronounced than when it’s out of season. The texture of in-season asparagus is also different, as it is crisper and more succulent. The tips of in-season asparagus are compact and firm, and the stems are juicy and tender.


Asparagus in the Oven

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Some people prefer to roast their asparagus to enhance its natural sweetness, while others prefer to steam it to retain its crisp texture. You can use both methods for this recipe. Asparagus wrapped with bacon, prosciutto, or pancetta and topped with burrata or mozzarella is simple to make and excellent for a first course or main dish. Here is the recipe with some variations so you can make it several times and never get bored with the same version.



Bacon, prosciutto, or pancetta

Burrata fresh mozzarella, or Parmesan cheese

Olive oil


Either roast or steam the asparagus to prepare it for baking. The choice depends on what you find most convenient.

To steam the asparagus, place a steaming rack in a pot and fill the pot with water to a level barely touching the steaming rack. Heat the water to just before boiling. When the water is steaming, place the asparagus in the steaming rack and cover the pot. Cook the asparagus until tender. Test for doneness by inserting a knife into the asparagus.

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Alternatively, you can roast the asparagus to prepare it for baking. In this method, place the asparagus on a baking sheet, and toss the asparagus with olive oil just enough to coat it lightly. Roast the asparagus in the oven at 350 degrees F until it is tender.

Steaming the asparagus maintains its natural flavor, while roasting the asparagus will give it a slightly caramelized flavor. Both are good, but I prefer the steaming method when asparagus is in season.

Once the asparagus is cooked, wrap it in prosciutto, add the burrata on top, drizzle with olive oil, and bake until the cheese is golden brown. Often, I broil for 2 minutes at the end to brown the cheese.

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Cooking the asparagus ahead of when you plan to serve this dish will save you time. I find steaming asparagus is the easiest method. It takes just two to three minutes to prepare the asparagus for steaming. Then it can cook while you are in the kitchen doing something else. Store the asparagus in the refrigerator until you are ready to use it.

You can also roast the asparagus ahead of time.

I find fresh burrata or mozzarella is a huge hit with my kids, but equally as good is Parmesan cheese.

Prosciutto cooks faster than bacon or pancetta, so if you are using bacon or pancetta, cook the asparagus wrapped in either until they begin to crisp, and then add the cheese to finish cooking.

This dish is an excellent first course and hearty enough for a main dish.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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