Turn the grill to a medium heat and allow to warm up.
Divide your asparagus into groups of 3 and use cocktail sticks to hold them together for now.
36 stems asparagus
Lay the bacon out flat and add a teaspoon of the sauce to each rashers making sure to cover the entire length. Wrap the bacon around the asparagus with the sriracha on the inside obviously. I only use one rasher per bundle, but you can add more if you wish.
12 rashers smoked back bacon, 4 tbsp sriracha sauce
If the bacon tried to unwrap, use another cocktail stick to hold it in place.
Place the prepared asparagus into a baking tray and place under the grill/broiler for about 20 minutes or until the bacon is fully cooked. Don’t forget to turn every now and again to ensure even cooking.
Notes
Instead of sriracha sauce, you can use hoisin or create a sauce of your own.