Bacon Wrapped Asparagus Kebabs

I make these in my air fryer all the time, especially on weeknights when I don't want to fire up the grill. I set it to 400 degrees for 7-8 minutes, flipping once halfway through. The bacon actually gets crispier in the air fryer than on the grill because the circulating heat renders the fat more evenly. I use shorter skewers or just skip them entirely and lay the wrapped pieces in a single layer in the basket.

I've tested a few methods. On the grill, indirect heat is the key. Direct flame chars the outside before the fat renders. In the oven, I set a wire rack over a sheet pan so the grease drips away and the bacon crisps on all sides. If the bacon still isn't crispy enough when the asparagus is done, I flip to broil for the last 60-90 seconds. That finishing blast of heat is what takes it from chewy to crackling.

I've wrapped asparagus in prosciutto before and it's a completely different vibe. Prosciutto gets thin and almost lacy when it crisps up, while bacon stays thicker and smokier. I prefer bacon for grilling because prosciutto can dry out fast over direct heat. If you do use prosciutto, skip the skewers and just wrap and bake at 400 for about 8 minutes. It's more of a roasted appetizer than a kebab at that point.

I've tried turkey bacon on these and it works, but the texture is different. Turkey bacon doesn't render fat the way regular bacon does, so the asparagus doesn't get that same basted-in-bacon-grease flavor. I also find turkey bacon needs a couple extra minutes to crisp up. If you're using turkey bacon, wrapping tightly is even more important because it tends to unravel more easily.

I've been there. Thin asparagus works, but I always wrap it before skewering. The bacon holds the stalk together so it doesn't snap when you thread it. I also cut my cooking time back by a minute or two because thin stalks go from tender to mushy fast. When I have the choice, I grab thick stalks every time for kebabs.

I've thrown cherry tomatoes and bell pepper chunks on these skewers before and they work well. The trick is cutting everything to roughly the same size so it all finishes at the same time. I keep the peppers about 1-inch squares. Cherry tomatoes go on whole. Just know that tomatoes release juice as they cook, so I put them between bacon pieces rather than next to the asparagus.

I soak mine for at least 30 minutes before grilling, and I've had skewers catch fire when I've skipped that step. An hour is better if you remember. I keep a tall glass of water near the prep area and drop the skewers in while I'm cutting the asparagus and bacon. Metal skewers skip this problem entirely, and they're reusable, which is why I eventually switched.

I always use a wire rack over a sheet pan for the oven method. Without it, the bottom side of the bacon sits in rendered grease and stays soft. The rack lets air circulate underneath so you get crispy bacon all the way around. I line the sheet pan with foil for easy cleanup because that bacon grease splatters.