Rinse the asparagus under running water.

Snap off the woody ends.

Dry the spears and line them up with the tips aligned.

Gather 4 spears into each bundle.

Spiral one bacon slice up each bundle and tuck the end under.

Arrange the bundles on a parchment-lined pan.

Season with garlic powder and black pepper and drizzle with olive oil.

Bake at 400°F, turning halfway, until the bacon is crisp and deep golden-brown and the asparagus is bright green and tender with slightly browned tips.

Squeeze lemon over the hot bundles.

Grate Parmesan over the bundles.

Serve warm.