Trim the bottom ends of the asparagus spears with a knife.

Peel the asparagus lightly using a vegetable peeler for a softer texture.

Make a cross-cut at the thickest bottom part of the asparagus with a knife.

Blanch the prepared asparagus in boiling water with a pinch of salt for 1 minute.

Wrap 2 asparagus spears with one strip of bacon. For the last roll, use 3 asparagus spears.

Heat a frying pan with 0.5 tbsp olive oil and cook the rolls on medium heat until golden brown on both sides.