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1.
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Preheat the oven to 350 degrees F. Begin by laying your asparagus on a foil-lined baking sheet.
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Drizzle with 1 teaspoon olive oil and sea salt.
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Bake for 20 minutes or until tender.
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2.
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Drop the shrimp in the beaten egg, then toss in the flour; repeat.
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Do this with all 12 shrimp.
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Heat 2 tablespoons olive oil in a saute pan till smoking; place shrimp in the oil.
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Once shrimp begin to turn pink, flip and brown the other side.
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Remove to a paper towel-lined plate to drain.
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3.
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Once the asparagus has been cooked, slice in half.
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Take 1 shrimp and 2 halves of an asparagus and wrap with a strip of Muenster cheese and microwavable bacon.
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Its best to use microwavable bacon in this case because its pre-cooked and you are just reheating it in the oven.
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Use a toothpick to secure and make sure it doesnt unravel as it bakes.
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Place in the already preheated oven and cook for 10 minutes or until cheese is melted and shrimp is cooked thoroughly.
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4.
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In the meantime, boil and cook the pasta according to the package directions.
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Once done, toss with remaining 1 tablespoon olive oil, fresh lemon juice and Parmesan cheese.
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Salt and pepper to taste.
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5.
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Place a heaping pile of pasta on the plate and on top, the bacon-wrapped shrimp and asparagus.
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Remember to remove the toothpick before presenting your dish.
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The cheese helps ensure the bacon wont unravel.
