Bacon-Wrapped Asparagus Spears with Tomatoes and Taleggio Cheese

1 tablespoon olive oil

1 clove garlic, thinly sliced

12 spears fresh asparagus, trimmed

1 cup grape tomatoes, halved

1 teaspoon lemon juice

4 slices hardwood smoked bacon

¾ pound Taleggio cheese, cut into 1/4-inch pieces

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.

Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.

Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.

Scatter cooked grape tomatoes around the wrapped asparagus.

Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.

Continue baking until bacon is crisp, 5 to 7 minutes more.