Ingredients: 10 spears fresh asparagus, trimmed, 1/8 teaspoon pepper, 5 bacon strips, halved lengthwise
Directions: Place asparagus on sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium-low heat until bacon is crisp, turning occasionally. Discard toothpicks.
The dryness and acidity of a Riesling will contrast nicely with the fat and saltiness of the bacon and complement the flavor of the asparagus. A Grenache would also work well. High tannins and highly acidic wines will work best with this dish overall.