Trim the woody ends from asparagus by holding each spear at both ends and bending — it will snap naturally at the right point.
Bundle 4–5 spears together. Wrap 1 strip of bacon diagonally around each bundle, starting from one end and spiraling to the other. The bacon overlapping itself holds without any fastening.
Place bundles on a sheet pan seam-side down so they don't unravel.
Drizzle with olive oil and season with salt.
Roast 18–22 minutes until the bacon is crispy and the asparagus tips are slightly charred.
The bacon fat bastes the asparagus as it cooks — no extra seasoning needed.