• 1 bunch asparagus
• 4 strips of NATURAL CHOICE® Bacon cut in half
• 1 tbsp olive oil extra virgin
• Kosher salt to taste
• Cracked black pepper to taste

1. Prepare your grill to cook at medium high heat (around 400-450 degrees F). Rinse the asparagus and pat dry.
2. Lay flat on a cutting board and trim the ends by bending the bottom of the asparagus until it naturally snaps. This will ensure you don't have any woody pieces in your bundles. If you prefer to trip with a knife, trim at least an inch and a half up the stem.
3. Drizzle the asparagus with the olive oil and season to taste with the salt and pepper. Gently roll around the cutting board to ensure all of the asparagus has been seasoned.
4. Gather the asparagus into bundles of 6-8 shoots and wrap with a half piece of the bacon. Try gently tucking the end of the bacon into itself at the end to secure. Toothpicks are also an option to secure the bacon, but be sure to remove them before serving.
5. Place the bundles directly on the grill grate and cook for 4-5 minutes per side or until the asparagus is tender and the bacon is crisp. Serve immediately.

• LLOYD’S® Seasoned & Smoked Babyback Ribs in Original BBQ Sauce

1. Heat charcoal or gas grill. Cut 2 large sheets of heavy-duty* foil twice the length of the ribs, and place on top of each other. Spray top sheet of foil with cooking spray.
2. Remove ribs from package and place on center of foil. Spread sauce over ribs, or save for later. Pull foil around ribs, leaving a 1-inch gap in center.
3. Place on grilling rack at the coolest portion of the grill. Cover grill and heat 15 to 20 minutes** or until hot (watch carefully to avoid burning).

*You can use 4 sheets of regular foil placed on top of each other instead of heavy-duty foil.

**Thicker ribs may take up to 10 minutes longer.