350 °F
15 minutes
1 lb asparagus, trimmed
1 Tbsp olive oil
1 tsp Head Country Original Championship Seasoning
4 to 6 strips bacon
1/4 cup Head Country Original BBQ Sauce
Step 1. Preheat the grill to medium-high heat (350˚F).
Step 2. Add asparagus to a small baking dish and drizzle with oil. Sprinkle with seasoning and toss to coat the spears evenly.
Step 3. Divide the asparagus into bunches of 5 to 6 spears each. Wrap each bundle with a slice of bacon. You can secure it with a toothpick or simply press the end firmly to the bacon as it should adhere and stick after being on the grill.
Step 4. Cook over direct heat, covered, for about 5 to 6 minutes per side. Turn the bunches again so the seal is on the bottom. Brush the top of the bacon with BBQ sauce. Cook for another 3 to 4 minutes until the bacon is cooked and the edges are crispy.
Step 5. Remove to a platter and serve. Remove the toothpicks before using, if you used them.
*Note: this recipe can be prepared ahead of time. The wrapped raw bunches can be kept in the refrigerator for up to 1 to 2 hours on a plate covered with plastic wrap or in an airtight container.
