1 teaspoon crushed black pepper
1 teaspoon sea salt
Asparagus (1 pack)
Bacon (6 slices)
1 tablespoon mustard
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon dijon mustard
1/4 teaspoon red pepper flakes
5 cloves of fresh garlic
Preheat oven to 425 degrees
Start by seasoning both sides of the chicken with salt and pepper. Place into a baking dish.
In a medium size bowl, whisk together the mustards, honey, olive oil, red pepper flakes and garlic. Brush sauce over both sides of the chicken and set aside.
Grab a bunch of asparagus to make a cute bouquet and wrap each bunch with a slice of bacon and line them in a sheet pan. Once you have them all done sprinkle with salt & pepper.
Bake both for 35/40 minutes.
The chicken should have an internal temperature of 165 F degrees and the skin should be nice and crispy.
You will need to turn your asparagus half way though the cooking process so that the bacon can crisp evenly.