Snap asparagus to remove woody stems or peel them. Lay a bacon rasher on a board and place an asparagus spear on top. Roll up tightly, then do the same to remainder. Place on barbecue in a moderately hot place, or in a hot skillet pan, and turn over once bacon is cooked on one side, being careful not to let it catch fire as the fat drips onto the coals. Serve on a plate with radishes, a blob of butter and some salt.
© 2003 Peter Gordon. All rights reserved.