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Bacon-Wrapped Irish Shillelagh Sticks Recipe

Bacon-Wrapped Irish Shillelagh Sticks

Tender asparagus spears are wrapped in bacon, brushed with a buttery brown sugar glaze, and baked until the bacon is browned and the vegetables are tender. Serve these festive appetizer sticks warm for St. Patrick’s Day, brunch, or any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Fresh asparagus, woody ends trimmed
  • 8–10 slices Thin-cut bacon
Glaze
  • 4 tbsp Unsalted butter, melted
  • 1/2 cup Packed light brown sugar
  • 1 tbsp Soy sauce
  • 1/2 tsp Garlic powder
  • 1/4 tsp Freshly ground black pepper
Optional Seasoning
  • 1 pinch Cayenne or red-pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment, and place a wire rack on top if available.
  2. Trim the woody ends from the asparagus. If the spears are very thick, blanch them in boiling water for 1–2 minutes, cool them, and dry them thoroughly.
  3. Wrap one thin-cut bacon slice around each asparagus spear, overlapping the edges slightly. Secure the bacon with a toothpick if necessary; for thin spears, bundle 3–4 together and wrap each bundle with one slice.
  4. Arrange the wrapped asparagus seam-side down on the prepared baking sheet or rack. Keeping the seam underneath helps the bacon stay in place as it cooks.
  5. Stir together the melted butter, packed light brown sugar, soy sauce, garlic powder, black pepper, and optional cayenne or red-pepper flakes. Mix until the sugar is moistened and the glaze is smooth.
  6. Brush or spoon the glaze over the bacon-wrapped asparagus. For the best browning, use some glaze at the beginning and reserve the rest for the final 5–8 minutes.
  7. Bake for 20–25 minutes, turning once if needed, until the bacon is browned and the asparagus is tender. Broil for 1–2 minutes at the end for crispier bacon, watching closely because the sugary glaze can scorch.
  8. Let the sticks rest for 3–5 minutes before serving. Remove all toothpicks before eating and transfer the warm asparagus to a serving platter.

Notes

Dry asparagus completely after washing or blanching so excess moisture does not interfere with crisping. A wire rack allows rendered bacon fat to drain away. Thin-cut bacon is recommended because thick-cut bacon may take longer to cook and can leave the asparagus overdone.