• Preheat oven to 400℉. Gather your ingredients so that you have everything close at hand on the counter or table.
Cover a baking sheet with a piece of aluminum foil for easy clean-up later. I always spray the foil with baking spray so that the vegetables will come off without sticking.

Prepare the Asparagus

• Rinse and trim 1 pound fresh asparagus spears, cutting off the hard ends. You'll need approximately 24 spears, more or less, depending on the size of the asparagus.
• Divide the asparagus spears into 8 groups. This will come to 2-4 spears in each serving.
• Wrap each of the bundles with a piece of thick-cut bacon, using 8 slices thick-cut bacon.
Start wrapping the bacon from the bottom and move upward, without overlapping too much so that the bacon cooks properly.
• Place each bundle of asparagus on the baking sheet, about 1-inch apart from each other. Repeat with the remaining bundles.
• Using a pastry brush, smooth olive oil over each bundle, using 2 tablespoons extra-virgin olive oil. Sprinkle with 1/2 teaspoon freshly ground black pepper.
• Bake in preheated oven on a middle rack for 25-30 minutes, or until the bacon has cooked to the desired doneness. (The amount of baking time will depend a lot upon the thickness of the bacon, as well as how crisp you like it.)

Prepare the Glaze

• In a small bowl, combine 2 tablespoons honey and 1 tablespoons balsamic vinegar.
• Heat the mixture in the microwave for 15-25 seconds so the honey is easier to mix. Whisk together.
• Once the bundles have baked, brush with the honey balsamic glaze. Place on a serving tray. Serve warm.
• This recipe will serve 8 people.