Asparagus wrapped in pancetta - one for the BBQ

This is a really quick, really straightforward recipe - it's so simple it doesn't really need a recipe.
The 'bundles' can be cooked on the barbecue - which gives an added flavour - or under the grill.
The English asparagus season runs from St Georges day to the summer solstice and we are promised a bumper crop this year.
I used pancetta in the photo - but you can use any thinly sliced bacon, prosciutto or pancetta.
When the pancetta is cooked the asparagus will be cooked.
I have finished with a shop bought balsamic vinegar glaze (from Waitrose) - which works brilliantly to cut through.

1 bunch asparagus
1 pack pancetta
To dress - Balsamic vinegar reduction

1 Bend the asparagus spears until they break and throw away the woody end (younger, smaller asparagus may not require this)
2 Arrange the asparagus into small bundles - how many spears will depend on their thickness, probably a minimum of 2, a maximum of 5.
3 Wrap the bundles in the pancetta
4 Secure one end of the pancetta with a cocktail stick for cooking
5 Cook on the barbecue or under the grill.
6 As soon as the pancetta is crispy you are ready to remove the cocktail sticks and serve.
7 I drizzle with the Balsamic Vinegar glaze

Enjoy