6-8piecesof wood-smoked, fully-cooked bacon, cut in small pieces
2Tbsp.dry white wine or dry vermouth
Salt and freshly ground pepper
Juice of 1/2 lemon
Preheat the oven to 450. In a large shallow baking pan, toss together the asparagus (ends broken off), wine, salt and pepper to taste, and add the olive oil until the asparagus is coated. Top with chopped onions, shallot, and bacon. Lightly mix with your hands.
Roast the asparagus until the spears are browned in spots and are just tender-crisp, about 10 minutes. Do not over cook.
Transfer the asparagus to a platter and drizzle with the lemon juice. Serve at once!