Mix garlic, coconut oil, and avocado oil together in a small bowl.
Place a rack on top of a baking sheet lined with parchment paper to catch the bacon dripping. This allows the hot air to circulate around the bacon so that it can get crispy.
Brush asparagus with oil mixture. Divide the asparagus spears into bundles containing 4 or 5 asparagus spears. Wrap each bundle with two slices of bacon. Place the bundles on the rack. Brush each bundle again with the oil mixture.
Bake for 35-40 minutes, until the bacon is crisp. Serve and enjoy.
I use a mixture of coconut oil and avocado oil in this recipe. You can certainly use whichever oil you prefer. It's up to you.
Best of all, bacon wrapped asparagus is keto and low-carb. And if you get sugar-free bacon, it’s whole 30 compliant too!
Look for asparagus that is firm, bright, and even-colored. The stalks should be smooth and the heads should be compact. Avoid stalks that are limp which indicates moisture loss and age.
Before you're ready to cook, slice off the ends with a chef's knife just where the stalks turn from white to green. You can cut more than one stalk at a time. Discard the tough woody part.