You can serve these on their own as an appetizer but I think its most fun to user them as dippers for a soft-boiled egg.
6 asparagus legs (or as many as you want to make)
6 strips bacon
1 teaspoon olive oil
Preheat your oven to 400°F. Wash and break off the woody ends of the asparagus.
Lay 6 strips bacon on a parchment lined cookie sheet and put into the oven. This step precooks the bacon so you don’t end up overcooking the asparagus when they’re combined. Cook for for about 7-10 minutes – you want the bacon still soft when it comes out. Drain on paper towel.
Lightly brush some olive oil on the asparagus.
Wrap each asparagus spear in a strip (or half a strip) of bacon leaving the tip showing. Putt he bacon wrapped spears on a clean parchment lined cookie sheet. Now put them back in oven for another 7-10 minutes or until the bacon is as crispy as you like.
Cool slightly and serve right away.