For the Bacon: 

1. Preheat oven to 400F. Lining a baking pan with foil.
2. Toss the uncured bacon strips with 1/2 tbsp of coconut palm sugar then place them on the lined baking sheet.
3. Bake on the bottom rack for 15- 18 minutes or until crispy.
4. Remove from oven and set aside (For microwave oven, see notes) .
5. Spoon 1 – 2 tbsp of the bacon juice (from the pan) into a bowl. Set aside for later use.
6. Once bacon is somewhat cooled, dice it into small pieces. Set aside.

For the Sauteed Asparagus:

1. Wash the asparagus and trim bottom stems..
2. Add the bacon fat to a large skillet and bring to medium to medium high heat.
3. Add the asparagus, shallot, pepper, sea salt, and optional remaining coconut sugar if, desired.
4. Sautee the asparagus and shallot on medium for 10 minutes or until asparagus is slightly darker green but still crispy on the ends. Remove from heat.

To Plate :

1. Place sauteed asparagus and shallot on a serving dish and top with candied bacon.
2. Spoon any extra juice from the skillet over the asparagus/shallots/bacon.
3. Lemon to garnish. Salt/pepper to taste.