This recipe was posted on the Addicted to BBQ discussion board.

INGREDIENTS
1 Bunch of fresh Asparagus
Italian Salad Dressing
6 strips of thick Bacon

PREPARATION:
Wash the asparagus and cut the tough part of the stalk off. To find the point at which the stalk gets tender hold one close to the cut end with one hand and the rest in the other hand. Bend the stalk slowly moving toward the other end of the stalk. When the stalk snaps you've found where you need to cut the rest of them. It should be somewhere between 1/4 and 1/3 of the stalk.

Place the washed and trimmed asparagus in the a dish big enough for the asparagus to lay flat in. Add the Italian salad dressing, enough to coat all of the stalks. Let the asparagus marinate in  the dressing for 20 minutes or so.

ASSEMBLY:
Pick up 6 to 8 asparagus stalks and wrap with a piece of stretched bacon. Stretching the bacon kind of relaxes it and it will stay in place without a tooth pick. When you are finished bundling dust them with your favorite rub. I use Cajun Blast Steak Seasoning available at Cajun Brands on the web.

GRILL SETUP:
Set the egg up with an extended grill. This can be done with a three of fire bricks on edge set at 120 degrees apart on the fire ring if you don't have a grid extender. You can accomplish this using three carriage bolts some nuts and washers as shown on The Naked Whiz's site.

Start your lump and stabilize at 350 and then add wood for smoke if you'd like. Place the asparagus on the grill, turn them every 15 minutes or so and move them around if you have any hot spots. You should only need to flip them one time. Careful as the tops can burn easily.

These are really great. Nothing like typical asparagus, even the kids like them.