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 the bottom; secure with a toothpick.
Place bundles on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper.
Roast, flipping halfway through, until asparagus begin to wilt and bacon browns, 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 until ready to serve.
Transfer bundles to a platter and serve with the dipping sauce. Enjoy!