1) Asparagus preparation : Wash the asparagus spears and trim off the woody bottoms of the stems. Steam or boil for 5-6 minutes. This will vary with the thickness of your asparagus so keep checking to ensure it is not overcooked.
2) Bacon: Place your 2 slices of smoked bacon in a pan and fry until golden brown but not too crispy.
3) Sauce: In a bowl, mix together two tea spoons of olive oil, two tea spoons of raspberry vinegar, a pinch of salt and pepper and the fresh chopped tarragon
On two nice white plates, tie together 4 asparagus spears in each piece of bacon with the vinaigrette on the side.
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