Peel the steam of the asparagus and blanch in boiling salted water for
1 minute, then cool immediately in an ice bath. Pat the vegetables dry.
Lay the Lou’s Cornmeal Back Bacon out flat and wrap around the asparagus,
leaving the tips open. Drizzle with a small amount of the olive oil and
bake the bacon has crisped. Serve hot, with a second drizzle of olive oil
over top.