I made these the other afternoon, it was kind of a late lunch before dinner snack! And since these are really easy to make, I've written up a quick recipe to share. It's only a guideline though and all measurements are approximately what I used but you can vary them depending on taste. (I don't usually follow a recipe when I cook, I tend to make it up as I go!).
What you'll need: Handful of baby asparagus, Strips of streaky bacon, 1 Lemon, 1 Tsp Butter, 2 Tbsp Tomato ketchup, 2 tsp Worcesterchire sauce, 2 tsp Brown sugar, 2 tsp Water, Olive oil (for frying).
1. Wash asparagus and pan fry on a medium heat in a little bit of butter for 1-2 minutes or until the asparagus has just softened. Add a squeeze of fresh lemon (optional), take off heat and set aside.
2. When the asparagus is cool enough to handle, cut bacon into thin strips, wrap 3-4 asparagus stalks together and fix with a toothpick (you can make them however big or small you like, depends on the size of the stalks too).
3. Heat a tiny bit of olive oil in a pan (you don't need much as fat will come out of the bacon). Fry the asparagus bacon rolls on medium to high heat until bacon is brown and nearly crisp (2-3 minutes). Turn occasionally so all sides are browned.
4. While the rolls are frying, prepare the sauce. In a small cup, add the tomato ketchup, worcesterchire sauce, brown sugar and water. Mix until combined.
5. Once the rolls are cooked, remove from pan and set aside. Add the sauce to a clean small pan on low to medium heat until it starts to bubble. Turn heat down and simmer gently for approximately 1 minute or until flavours are combined and sugar is dissolved. Taste and add more sugar or worcesterchire if you need. The amount of sauce in this recipe makes about as much as is shown in the picture above (just enough for a small serve).
6. Remove toothpicks and serve the the asparagus and bacon rolls hot with the dipping sauce on the side. You could also just pour the sauce all over and it tastes just as good!