GRILLED ASPARAGUS ROLLS

DOUSE THE ASPARAGUS SPEARS WITH OLIVE OIL AND SPRINKLE WITH KOSHER SALT AND FRESH GROUNG BLACK PEPPER. WRAP 'EM UP IN THICK CUT BACON, TIE OFF WITH KITCHEN TWINE. TOSS EM' ON A HOT GRILL. WATCH OUT FOR FLARE UPS AND MOVE AS NEEDED.