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Lamb Bacon Wrapped Asparagus


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Lamb Bacon Wrapped Asparagus


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Lamb Bacon Wrapped Asparagus

This recipe for asparagus wrapped in lamb bacon is perfect for a spring picnic, or really any day of the week! The asparagus travels really well and tastes delicious cold. You can use beef, veal or turkey bacon for these as well.


  • Prep Time : 5 min
  • Cook Time : 10-12 min
  • Ready Time : 15 min


4-6 Servings


  • 1 bunch asparagus
  • 1 pound lamb bacon
  • 1 tablespoon brown sugar


1. Preheat oven to 400 degrees F.

2. Wrap each piece of asparagus tightly with two slices of lamb bacon.

3. Sprinkle the top of each asparagus with a bit of brown sugar.

4. Place on foiled lined baking sheet.

5. Roast for 10-12 minutes, until lamb bacon is crunchy and asparagus is cooked.

6. Can be eaten hot or cold.


About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.




10 Responses to Lamb Bacon Wrapped Asparagus

  1. avatar says: Pam

    Where can I find Lamb bacon? I have never seen it in my butcher shop in Weschester County, NY.

    • avatar says: Fredda

      I have also never seen lamb bacon here in Los Angeles. I was thinking of trying this with pastrami instead.

      • I got mine at Pomegranate in Brooklyn. You can for sure use beef bacon for this. Pastrami would be yummy too.

        • avatar says: cooker613

          I’ve been making this with pastrami for years Tastes great. Never heard of lamb bacon before. Does anyone have a recipe for making your own?

  2. avatar says: Ellen

    Does it have to be lamb?Can you use “Facon”?

  3. Great receipes can’t wait to try them.

  4. I liked the idea of this recipe but I must defer the brown sugar. I don’t see the need for it.

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