For the asparagus teriyaki with honey soy sauce, first peel the asparagus, cut off the woody ends and blanch in salted water for 4-5 minutes. Then rinse in cold water and drain on kitchen paper. Cut the spears into 5 cm long pieces. Alternate three green and three white asparagus pieces, together with the bacon, on skewers.
Peel and finely chop the garlic. In a large skillet, fry the asparagus skewers in peanut oil for 2 minutes on each side. Add garlic, soy sauce and honey, cook until thickened. Serve asparagus teriyaki with honey soy sauce warm.