- 1 pound sliced smoked bacon
- 1 pound fresh asparagus spears, trimmed
- 5 tablespoons sriracha sauce
- Preheat grill for medium heat and lightly oil the grate.
- Divide asparagus into sets of 3 spears; push 1 toothpick through the asparagus bases and 1 toothpick near the tops to secure the sets.
- Spread about 1 teaspoon sriracha sauce along the entire length of each slice of bacon.
- Secure a slice of bacon to the asparagus using the toothpick at the base of the asparagus and wrap bacon, sriracha-side facing inwards, around asparagus, securing the other end of the bacon to the top toothpick; repeat with remaining bacon and asparagus. Place wrapped asparagus sets in the bottom of a disposable aluminum foil pan.
- Cook on the preheated grill, turning asparagus sets occasionally, until bacon is cooked through and crisp, about 20 minutes.