Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Bacon-Wrapped Asparagus with Fig & Mustard Sauce

Bacon-Wrapped Asparagus with Fig & Mustard Sauce

This is the season to be jolly! Yes, that’s right. It’s asparagus season in Germany. White asparagus is the most popular on this side of the pond. However, I use green asparagus in this recipe for several reasons. One is color…green asparagus wrapped in seasoned bacon with a warm ribbon crust is more appealing to the eye. That does not mean that white asparagus wouldn’t be as delicious. If using white asparagus, be sure to peel them very well and account for a little more cooking time since they are often larger than green.

I struggled with several recipes for the right ribbon crust. So, at my last cooking class, I provided the team with 3 different pre-made gluten-free crusts I had made and kept in the fridge. MERCY me…what a fiasco. Needless to say, they had the same trouble as I did, and we ended up declaring that the empanada crust from was superior. It was more malleable and easier to work with. PLUS delicious. Next time…and there will be one, I will use Yummly’s crust. It’s available on my site with Sausage or Spinach Empanadas.

If avoiding carbs, leave off the ribbon crust and sauté the bacon-wrapped asparagus in a frying pan with a bit of ghee due to the lean bacon. You can also place the ribbon-free bacon-wrapped asparagus in the hot oven as well. Either way, you choose, they are divine, especially with my Tangy Fig & Mustard Sauce recipe provided here! This is one refreshing meal, appetizer, or side dish. Even a super breakfast!


May 24, 2016
: 4
: 15 min
: 45 min
: 1 hr 30 min


  • 1 batch Empanada Dough See recipe on my site
  • 1 bunch green asparagus 12+
  • 1 lb bio bacon
  • 1 tbsp olive oil
  • Pinch of Himalayan salt seasoning salt works too
  • Pinch of pepper
  • 1 egg this is for the crust as a wash
  • Fig and Mustard Sauce
  • 1 package fresh or dried figs I use dried about 10 figs cut into 1/4
  • 2 tsp apple cider vinegar
  • 1/2 chopped onion
  • 1/2 cup water add more if too thick
  • Pinch Himalayan salt
  • 1-2 tbsp Grey Poupon Mustard Or you can make your own!
  • Step 1 Heat oven to 400 or 195C
  • Step 2 Start your Fig & Mustard sauce! Get this cooking while you prepare the empanada dough recipe found on this site.
  • Step 3 Prepare your empanada dough and set it in the fridge while you prep the bacon-wrapped asparagus.
  • Step 4 You’ll need a baking sheet with a wire rack insert. Oil the wire rack with ghee (If not using the bread ribbon wrap, you can bake them as well or prepare a frying pan with a bit of ghee and sauté and serve).
  • Step 5 Wash and peel the green asparagus halfway down. Rub with olive oil, salt, and pepper. Wrap 1 to 2 strips of bacon around each one.
  • Step 6 Take out the empanada dough from the fridge. Roll it between 2 sheets of baking paper into an 8 X 12-inch rectangle. Use more tapioca flour if needed to prevent sticking. Cut into 1 X 8-inch strips. Wrap each asparagus with the crust.
  • Step 7 Beat the egg and brush the crust.
  • Step 8 Place in the hot oven and cook for 30-40 minutes. Keep your eye on the asparagus when they are tender, and the bacon is spitting, trust me, the crust is done.
  • Step 9 Keep an eye on your fig sauce! Add a little more water if it gets too thick.
  • Step 10 Remove the asparagus from the oven and let them cool for a few minutes before you attempt to pick them up. The ribbon crust needs a few minutes to set. Top either with a side of tart and tangy Fig & Mustard Sauce. Enjoy!
  • Step 11 Fig and Mustard Sauce
  • Step 12 Place the figs, water, vinegar, salt pepper, and onion in a small saucepan. Simmer with the lid cocked until they are tender and soft. Check once in a while and mash the figs a bit with a fork. Right before serving, remove from the heat and add 1-2 tbsp of Grey Poupon Mustard or mustard of your choice.
  • Step 13 This sauce can be served as a condiment with many dishes, but it is especially tasty alongside these delicious Bacon Wrapped Asparagus.

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