- 1 pound medium asparagus
- Extra-virgin olive oil
- Freshly ground black pepper
- 1 pound hickory smoked bacon (do not use thick cut)
Special Equipment: Wooden skewers, soaked in water for 30 minutes
Preheat your grill to medium-high direct heat.
Wrap bacon slices around each asparagus spear. Skewer both ends of asparagus on each side to secure the bacon. Add 3 to 4 asparagus to each skewer.
Grill skewers on direct heat until the asparagus is tender and the bacon is crisp about 15 minutes; halfway through the grilling flip the asparagus. Transfer to a platter, remove the skewers and serve.