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Asparagus and green bean bundles recipe

Asparagus and green bean bundles recipe


  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Easy to make with a presentation worthy of an elegant restaurant. It's a question of taste!

5 people made this

IngredientsServes: 4

  • 500g green beans
  • 250g asparagus spears
  • salt and ground black pepper
  • 4 slices dry cured ham or prosciutto

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring a pan of salted water to the boil. Meanwhile, trim the green beans and the asparagus spears to the same length.
  2. Cook the green beans in the salted water until al dente, about 10 minutes. Add the asparagus to the same pan for the last 4 minutes. Drain.
  3. Divide the asparagus and green beans into 4 even bundles, and wrap each one in a ham slice. Serve immediately.

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Green Bean Bundles

You can’t beat a recipe that involves being wrapped in bacon! This recipe is a favorite along with some others like our bacon wrapped asparagus, bacon wrapped potatoes and bacon wrapped smokies!


Green Bean Bundles (or Asparagus)

My daughter brought these to our triple birthday party this week-end. They were delicious!

  • 3-3 1/2 lbs. fresh green beans
  • 1 lb. bacon, cut in half
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 teaspoon garlic salt

Preheat oven to 350 degrees. Grease a 9″ x 13″ baking dish.

Snap ends off beans then par-boil. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.

Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.

Cover with foil and bake for 45 minutes.

We decided to put a little twist on these by using asparagus instead of green beans. We also thought the green beans was a little sweet so we adjusted the recipe and wrapped the bacon over more of the asparagus. These were really delicious! Try whichever one floats your boat!

  • 2 lbs. fresh asparagus, ends trimmed
  • 12 slices bacon
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper, opt.

Preheat oven to 400 degrees.

Divide asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked. Remove the toothpicks before serving.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”


Bacon Green Bean Bundles

An easy 5-ingredient healthy side dish or appetizer for Thanksgiving. A delicious twist on the traditional green bean casserole. Our family has come to love these Bacon Green Bean Bundles with a sweet honey garlic glaze. It couldn’t be any easier to make for the holiday season!

Next week is Thanksgiving. Since it’s less than a week away, I spend my time prepping the turkey, and grocery shopping. I have my traditional sides like cornbread, cranberry fluff, cranberry sauce. The past few years, I’ve been making less of the classic green bean casserole and instead I have been making these Green Bean Bacon Bundles.

Thanksgiving is a time of year I like to go all out for family and friends and that means I make just about everything traditional on a Thanksgiving Day menu. But, I always like to include new appetizers and side dishes and these vegetable bundles have been requested every year since their first introduction 5 years ago.

If you’ve ever made your own Thanksgiving Day menu spread, then you know it takes a lot of planning and prepping. Once you figure out your workload flow, then it’s usually pretty easy to manage on your own. The nice thing about these Green Bean Bacon Bundles is that anyone can make them. They are a breeze to make and they taste heavenly with a honey garlic glaze.

Here is what I use to make them. Fresh green beans, bacon, soy sauce, freshly minced garlic, and honey. The last three ingredients are for a delicious glaze that seasons the bundles and it pairs perfectly with savory bacon. But, you can change the glaze up and get creative. I’ve used butter, brown sugar, salt before and that’s delicious also. To make this KETO, just skip the glaze and season with salt and pepper, and maybe some butter, too!

If you’re looking for the next potluck side dish or appetizer to bring to Thanksgiving or Christmas dinner, I have you covered. These Bacon Green Bean Bundles has been a family favorite for years. There are so many different ways to change up the recipe like using a brown sugar and butter glaze or substituting green beans for asparagus. I’ve even seen puff pastry wrapped around these bundles!

As a healthier side dish it’s traditionally served for Thanksgiving but we love to make it for Christmas dinner, and Mother’s Day. I even made it for Easter one year, too. It’s such a fun potluck recipe that I’ll use it throughout the year.

Thanksgiving is just a few days away and it’s time to make a crowd-pleasing side dish that everyone will love. This healthier holiday side dish is easy to prepare last minute.

For a taste of Thanksgiving, try my easy 5-ingredient Green Bean Bacon Bundles. Featuring farm fresh green beans, and bacon this healthy Thanksgiving side dish has a fresh and satisfying taste that will satisfy your taste buds this Thanksgiving. Plus, you’ll love this outrageously delicious honey garlic glaze.


Preheat the grill to medium heat, about 350 degrees.

Remove the tough ends of the asparagus.

Combine the balsamic vinegar, garlic, thyme, and pepper in a large shallow dish. Add the asparagus and toss to coat. Marinate at room temperature for 15 minutes. Reserve the marinade.

Bundle about 8 or 9 spears together and wrap in bacon. The bacon will hold the spears together without any toothpicks or skewers. Continue with the remaining asparagus and bacon. You should have 8 bundles.

Grill the bundles for 8 minutes, turning 3 times, or until the bacon is done and the asparagus is tender. Transfer the bundles to a serving platter and drizzle with the reserved marinade.


This is a very delicious twist to a traditional asparagus side. I served this along with filet mignons that my husband grilled in our broiler. It was a perfect feel-good side. I mean, anything with that much cheese and heavy cream has no choice but to be delicious. I actually may or may not have had two servings.

You can find the complete recipe that I used here via Will Cook for Smiles.


Green Bean Bundles

Just before Thanksgiving last year, Linda, one of our Facebook family members, shared her green bean bundles recipe, using canned, whole green beans. It's a family favorite at her house and during the holidays she often makes somewhere between 9 and 12 cans of beans! I love the bacon wrapped asparagus bundles made with a sweet and spicy brown sugar sauce, so I just knew that I would love her more savory variety too and I've made them multiple times since.

With garden fresh green beans available in July though, I thought it would be a great time to experiment with fresh beans in the bundles. After a bit of recipe testing and a few remakes, I settled on this version. Once you prep them, you can broil, bake or grill them - the finishing method is up to you - but, oh my goodness, is all I can say. These savory little bundles are just wonderful.

How many bundles this makes ultimately depends on how you bundle them. I made 12 bundles of 6 from one pound of fresh green beans, and I would say to plan for about 2 to 3 bundles per person, depending on what else you are serving at the meal. Once you get everything prepped and get your bundling pattern going, they don't really take that much time, but if you're making a bunch of them for a cookout or party, you can do the prep, marinating and bundling all ahead of time.

First, whisk together all of the ingredients for the marinade - olive oil, cider vinegar, spicy mustard, sugar and seasonings. Set that aside.

Next, we'll cook the fresh green beans. Unless you like your green beans crispy and raw, don't be tempted to skip this pre-cooking step, because with fresh beans, they will not cook through otherwise. You'll want to trim the ends off, but of course, keep them whole. You can snap them off, but I just line a big handful of them up and use a knife to trim the ends. Thank goodness we no longer have to string them though!

Bring a large pot of water to boil and drop the beans in. Return to a boil and boil for 10 minutes. The beans need to be very tender.

Return the beans to the pot, cover with ice and water to stop the cooking process and retain the beautiful green color.

Drain green beans, place in a non-reactive bowl, and pour the marinade over beans toss well and set aside for 1 hour, tossing occasionally.

Preheat the broiler when ready to cook. I like to pre-cook the bacon a little - not enough to cook it, but enough to just render off most of the fat. Cook it in the microwave or a skillet, however you like, just don't take them far enough where they become crisp.

Cover a shallow rimmed baking sheet with aluminum foil and set that aside. Bundle beans and wrap one slice of bacon around the bundle.

If you have a rebellious piece of bacon that won't stay put, use toothpicks to secure it, but generally the marinade will help the bacon to stick. Place bundles on the foil and continue rolling. Reserve any leftover vinaigrette.

Sprinkle bundles with salt and pepper.

Place tray under the broiler, with the door ajar, for about 3 to 5 minutes per side, turning at least once, or until bacon is cooked the way that you like it. Place bundles on a serving tray. Serve as is, or drizzle the remaining vinaigrette over the top. Don't feel like "bundling" you can make these in a casserole form, as "unbundled" green beans. Use either this vinaigrette or the brown sugar sauce. See notes at the bottom of the recipe!

For more of my favorite veggie and side dish recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Green Bean Bundles

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 10 min
Total time: 1 hour 40 min
Yield: About 4 to 6 servings

  • 1/2 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 2 teaspoons of Creole or other spicy mustard
  • 1 tablespoon of dried minced onion
  • 1 tablespoon of granulated sugar
  • 1/4 teaspoon of dried tarragon
  • 1/4 teaspoon of Cajun seasoning
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of freshly cracked black pepper
  • 1 pound of fresh green beans , ends trimmed
  • 12 slices of bacon , or one slice per bundle
  • Kosher salt and freshly cracked black pepper , to taste

Whisk together all of the ingredients for the marinade and set aside. Bring a large pot of water to boil and drop beans in. Return to a boil and boil for 10 minutes. Beans need to be very tender. Drain, return to the pot, cover with ice and water to stop the cooking process and retain color. Drain green beans, place in a non-reactive bowl, and pour the marinade over beans and toss set aside for 1 hour, tossing occasionally.

Meanwhile, precook the bacon enough to render the fat, but not until crisp. Preheat the broiler when ready to cook. Cover a shallow rimmed baking sheet with aluminum foil. Bundle beans (I do 6 beans per bundle) and wrap one slice of bacon around the bundle, securing with a toothpick if needed, and reserving any leftover vinaigrette place bundles on the foil. Sprinkle bundles with salt and pepper.

Place tray under the broiler, with the door ajar, for about 3 to 5 minutes per side, turning at least once, or until bacon is cooked as desired on both sides. Place bundles on a serving tray and serve as is, or drizzle the remaining vinaigrette over the top serve immediately.

Cook's Notes: These can be a little time intensive in prepping, but can be prepared and bundled ahead of time. Allow to come to room temperature before cooking. Can also substitute 2 (15 ounce) cans of whole green beans or an equal amount of frozen green beans and omit the boil and shock process needed with the fresh beans.

Oven Method: Preheat oven to 350 degrees F. Place beans in a baking pan, and bake for about 30 minutes, turning at least once. Finish under the broiler to crisp bacon, if desired. Serve immediately.

To Grill: Preheat all burners on high, then reduce to medium. Cook over direct heat, turning several times until bacon is cooked through. Serve immediately.

Brown Sugar Sauce: In a heavy skillet, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Add 1 tablespoon soy sauce, 1/2 cup of light brown sugar, packed, 1/2 teaspoon of Cajun seasoning (optional), 2 teaspoons of chili powder, 1/2 teaspoon of garlic salt, and freshly cracked black pepper, to taste bring to a boil, stirring constantly. Pour sauce all over the bundles.

Casserole Style: Rather than bundles, these may be prepared in a casserole style. Prepare brown sugar sauce above and set aside. Preheat oven to 350 degrees F. Prep fresh or frozen green beans as above or substitute 4 (14.5 ounce) cans of whole green beans, drained. Chop and cook bacon in a large deep skillet or pot until fat is rendered but before bacon is crisp. Add green beans and brown sugar sauce, toss to coat, and transfer to prepared baking dish. Bake uncovered for about 35 to 40 minutes. May also prepare green beans with marinade instead of brown sugar sauce, allowing green beans to rest in marinade, before proceeding.

Check These Recipes Out Too Y'all!

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Cooking is Medicine

Welcome to 2008! What better way to start off the year than with an ARF recipe. Today, I give you one of our vegetables from Christmas. These have been one of my favorites for a while. The baking of the beans just lends such a unique flavor. You can make this as decadent as you want or lighter if you desire by substituting ingredients. These green bean bundles are easy to make and crowd pleasing. Kids even enjoy them with the fun shape! Because of the healthy beans, this is my entry to Sweetnicks' ARF Tuesday. Check out the other recipes. Green Bean Bundles
2 cans whole green beans
1 package bacon or turkey bacon (you don't have to use the whole package)
Catalina dressing (regular or light) or Russian dressing

Set the oven to broil. Drain the beans.Gather a bundle of beans. Wrap half a slice (or a whole if you're going decadent!) of bacon around the bundle. Lay bundle in a 13X9 pan (or even a toaster oven pan if you're doing a small set). Do this until you have as many bundles as you want or are out of beans! Now, pour dressing over the bundles. If you are going decadent you can use the entire bottle, but I find this to be too much and just put enough on there to get some dressing on all the bundles. Place pan in oven and broil until bacon in done (maybe 10-15 minutes). Remove and enjoy with family. (The pictures are my mom!)

9 comments:

Oh yum. and don't be silly, of course you need the whole pound of bacon! YUM!
Here's to a happy and stress free 2008!

Yum! My mom would always put bacon in the green beans growing up, but I love how you've bundled them!!

Those look like a yummy treat! I bet my kids would go for that one, and they're cute to boot!

Oh, Claire, I hate to comment before my sister Gail does, but I know she hasn't been feeling well and probably just hasn't had time to stop by. This is one of her favorite recipes, and we all love it! She fixed it Thanksgiving and Christmas, and we all eat every drop :) I love it and sometimes take the easy way out and rather than baking the bundles in the oven, just do them in the skillet. We precook the turkey bacon in the microwave and then just put pieces in with the beans and dressing in the skillet. Not as pretty, but easier and the same taste :)

Hope you had a wonderful Christmas and New Years :)

That looks seriously tasty.

I have never seen anything like the before -- it looks great! I'm going to have to try this for our next big family-type dinner. Yum!

Here's to a happy and healthy year to us all!

I have a slightly different recipe for green bean bundles, and the girls do love them! I haven't made them in a while. maybe I need to pull this one out next week.
Yummy!
Dee Dee

My kids request this when they're coming home for holidays, Stacy is right! We love it. used real bacon at Christmas, b/c sometimes you just have to. You know I don't think I've ever done them using the broiler though, bake them for a while in the oven b/c the friends I got the recipe from do them that way! Might have to try broiler to see how that goes. I've used catalina and when I want a change I use barbecue sauce instead.

One of my friends just posted a recipe for asparagus bundles, very similar to this, and I was amazed at how good it looked. Now I'm double amazed! Great recipe.


We tried two types of bacon for this recipe and the thinner cut won us over for a couple of reasons.

  1. Thinly sliced bacon stuck to itself like a self-adhesive glue as it is wrapped around. Thicker bacon wouldn&rsquot stick to itself as easily.
  2. The thin bacon cooked faster which allowed the green beans to cook thoroughly without running the risk of overcooking. I am not a fan of when they are cooked so much that they become too soft. The thick bacon took longer to cook and we felt that the beans became overcooked.

Varoma Steamed Asparagus Bundles (with Hollandaise)

Inspiration: Not that we need additional inspiration for cooking fresh asparagus in the springtime, but I was swayed by a photo for “Green Bean Bundles and Potatoes” on page 157 of the Full Steam Ahead Thermomix cookbook. I haven’t tried that recipe yet, but deviated to my own versions using asparagus (instead of beans) with sliced ham (instead of bacon) and then, with thinly sliced smoked salmon on a bed of mushrooms. Perfectly steamed asparagus can define the line between ‘raw’ and ‘cooked’, and will deliver exactly the tenderness of texture your own palate prefers. Its colour thus intensified, becomes so vibrant that the body will respond with reckless cravings for more of this green goodness — cravings that should, of course, be indulged. Top with a velvety rich and tangy Hollandaise to keep health and hedonism in balance.


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