1 1/2 pounds fresh asparagus (the thin stuff!)
1 pound breakfast bacon
sea salt and freshly ground pepper, to taste
Trim bottom third off asparagus (usually the woody part). Divide into bunches of 3-4 asparagus and wrap each bunch with 1-2 slices of bacon (depending on how long they still are). Taking two bamboo skewers, skewer 2-3 bunches with two skewers parallel to each other.
Grill on an indirect flame until the bacon is mostly crispy and the asparagus have some color. Remove and sprinkle with salt and pepper. Serve immediately as the asparagus get soggy pretty quickly.