5 slices bacon, cut into 1-inch pieces
1 1/4 lb thin asparagus, cut into 3-inch pieces
1 teaspoon ichimi togarashi (coarsely ground dried Japanese chili)*
Fry the bacon pieces until crisp, about 5 minutes. Remove to a paper towel-lined plate to drain. Drain all but 1 tablespoon of fat from the pan. Add the asparagus and saute until tender, about 5 minutes. Remove from heat and stir in bacon. Sprinkle with ichimi togarashi. Serve immediately.
*Shichimi togarashi (Japanese 7-spice powder) is a good alternative.