- 1 tablespoon olive oil
- 1 clove garlic, thinly sliced
- 12 spears fresh asparagus, trimmed
- 1 cup grape tomatoes, halved
- 1 teaspoon lemon juice
- 4 slices hardwood smoked bacon
- 3/4 pound Taleggio cheese, cut into 1/4-inch pieces
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
- Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
- Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
- Scatter cooked grape tomatoes around the wrapped asparagus.
- Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
- Continue baking until bacon is crisp, 5 to 7 minutes more.