Trim the bottom 1–2 cm of the asparagus to remove tough ends.

Boil water and add 0.5 tbsp of salt.

Blanch the asparagus for 30 seconds to 1 minute depending on thickness, then drain and remove excess water.

Place a strip of bacon on a cutting board, lay an asparagus diagonally, and roll tightly.

Heat a pan, add butter, and reduce to low heat once butter is half melted. Place the rolls seam-side down.