Created on April 24th, 2007
Preheat oven to 450 degrees.
Trim asparagus. (to trim – hold asparagus stalk in the middle and at the end, bend in half. It will break where it needs to be trimmed. Rinse with cool water.)
Separate asparagus into bundles of 3 stalks each.
Wrap a piece of bacon around each bundle, starting ¼ inch from bottom; secure with toothpick.
Place bundles to a rimmed baking sheet.
Drizzle with oil and sprinkle with salt and pepper.
Roast, flipping halfway through, until asparagus being to wilt and bacon brown, about 20 – 22 minutes.
While asparagus is roasting, in a medium mixing bowl, combine mayonnaise, chili sauce, lime juice, cilantro, ½ tsp. salt, and ¼ tsp. pepper. Refrigerate up to one week till ready to serve.
Transfer bundles to platter and serve with dipping sauce. Enjoy!