**Special equipment: Wooden skewers, soaked in water for 30 minutes

• 1 pound medium asparagus
• Extra-virgin olive oil
• Freshly ground black pepper
• Salt
• 1 pound hickory smoked bacon (do not use thick cut)

Preheat your grill to medium-high direct heat.

Trim the asparagus of the woody ends. Place on a sheet tray and drizzle with olive oil. Season with freshly ground black pepper and salt.

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.

Honey Dijon Dressing:

¼ C  Honey

¼ C Canola or Olive Oil

¼ C White Wine Vinegar

¼ C  Dijon Mustard

Place ingredients in a jar with a lid. Shake vigorously until creamy and smooth.

Store in the refrigerator up to four days in sealed jar.