Rinse the asparagus in water to clean it. Chop off the top 3 inches of each stalk of asparagus. Cut each piece of bacon into thirds.

Wrap a section of bacon around the asparagus top and then put it on the skewer so that the skewer holds the bacon in place.

Continue the process until all of your asparagus has been wrapped and placed on a skewer stick. It is important to note that if you are using bamboo skewers that you should soak them in water for at least 20 minutes to prevent them from burning as you cook on the grill. I found that the bacon creates a lot of hot grease so the more saturated the sticks are, the better!

Grill the vegetables on a medium to hot grill until the bacon starts to crisp and the asparagus is tender. Make sure to turn the kabobs several times during the cooking process.