Very easy, versatile, and classy appetizer with a kick. Easy clean-up too. Garlic salt and red pepper can be omitted if they don't complement the main dish.

15 mins
23 mins
38 mins
Max Servings:



  • Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.

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  • Toast bread in the preheated oven until lightly golden, about 5 minutes.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but still pliable, about 8 minutes. Drain bacon slices on paper towels.

  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

  • Melt butter in a skillet over medium heat; cook and stir asparagus in hot butter under tender, about 5 minutes. Cut asparagus into pieces that will fit the bread slices. Season with garlic salt; wrap with bacon slices.

  • Arrange bacon-wrapped asparagus on toasted bread slices. Cover with mozzarella cheese slices. Sprinkle red pepper flakes on top.

  • Bake in the preheated oven until mozzarella cheese is melted and lightly browned, 3 to 5 minutes.

Cook's Note:

Substitute Monterey Jack or Muenster cheese for the mozzarella if desired.

Nutrition Facts

220.02 calories; 13.3 g protein; 16.96 g carbohydrates; 2.39 g dietary-fiber; 2.96 g sugars; 11.33 g fat; 5.87 g saturated-fat; 33.53 mg cholesterol; 965.14 IU vitamin-a-iu; 5.35 mg niacin-equivalents; 0.16 mg vitamin-b6; 4.9 mg vitamin-c; 74.49 mcg folate; 279.02 mg calcium; 2.92 mg iron; 26.88 mg magnesium; 265.48 mg potassium; 615.62 mg sodium; 0.23 mg thiamin; 102 calories-from-fat; 30 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 23 percent-of-calories-from-protein; 23 percent-of-calories-from-sat-fat

Reviews (1)

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1 Ratings
  • 4 Rating Star 1
Buckwheat Queen
This is quite delicious. I skipped the butter part of the recipe and left out the garlic salt. I did add red peppers though. Thank you for the recipe.