Preheat the oven: Set it to 400°F (200°C). Line a large baking sheet with foil or parchment for easier cleanup. Place a wire rack on top if you want extra-crispy bacon.

Prep the asparagus: Rinse and pat dry. Snap off the woody ends by bending near the base; they’ll naturally break where tender meets tough. If spears are very thin, bundle 3 to 5 together; if thick, you can wrap individually or in pairs.

Season lightly: Toss asparagus with a drizzle of olive oil, a pinch of salt, and black pepper. Add garlic powder if you like. Remember, bacon brings salt, so keep seasoning modest.

Wrap with bacon: Start at the base of each bundle and spiral the bacon up toward the tips, overlapping slightly so it stays secure. Use 1 slice per bundle. For thick-cut bacon, stretch it gently so it wraps more evenly.

Optional glaze: For a hint of sweet, sprinkle a little brown sugar over the bacon or brush lightly with maple syrup. This helps with caramelization and adds depth.

Arrange on the sheet: Place bundles seam-side down on the prepared pan or rack, spacing them out so air circulates. Crowding leads to steaming, not crisping.

Roast: Bake 18 to 25 minutes, depending on spear thickness and bacon cut. You want the asparagus tender and the bacon rendered and crisp at the edges. Turn once halfway for even browning.

Finish and serve: Let rest 2 minutes to set the bacon. Add lemon zest or a squeeze of juice just before serving for brightness. Serve hot or warm.