Blanch the asparagus: Add enough water to a large pot to fully submerge the asparagus spears. Season with salt and bring the water to a boil.
Boil the asparagus for 2-3 minutes then remove and immediately transfer to a bowl of ice water.
Remove the asparagus from the ice water and dry them completely.
Take 4 spears of asparagus and one slice of bacon. If the bacon is very thick you can slice it in half or just cut off the fatty white part.
Wrap the bacon around once at one end and secure it with a toothpick. Continue wrapping around tightly and secure with another toothpick at the other end.
Repeat with the remaining asparagus spears and bacon slices.
Heat a large pan and spray with non-stick cooking spray. Add the bacon-wrapped asparagus in a single layer and cook for 2-3 minutes per side until crispy. Remove from the pan and serve warm.
To cook in the oven: Preheat oven to 425°F. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Arrange the bacon-wrapped asparagus in a single layer and cook for 25 minutes, flipping once, until crispy.
You can make this recipe as big or small as you want with 3-4 spears of asparagus for every 1 slice of bacon. You can also use turkey bacon for an even healthier version.