12 ounces Applewood thick-cut bacon, cut into pieces2 shallots, peeled, cut in half and cut into strips (julienne)2 cloves fresh garlic, minced fine 2 bunches asparagus, cut off woody ends and leave as spears 3/4 cup dark brown sugar3/4 cup pecan pieces, toasted Kosher salt to taste Black ground pepper to tasteRed crushed pepper to taste Heat a large cast iron skillet on high heat for 5 minutes; add the bacon and sauté for 5 minutes or until bacon starts to brown. Drain most of the fat off the bacon and place the pan back on the heat. Add the garlic and shallots and cook until the shallots start to caramelize. Add the asparagus and sauté until half cooked. Add the brown sugar and allow to melt, then add the toasted pecans and stir. Turn heat down to medium. Allow the asparagus to become glazed with the sugar, about 4-5 minutes. Turn off the heat when glazed and season to taste. Remove the asparagus and place into serving dish then top with bacon, shallot, sugar and pecan mix.

Enjoy with a glass of Colorado wine such as a 2012 Pinot Noir from Alfred Eames Cellars in Paonia.