This was the meal we cooked together for our second anniversary. I was in the kitchen, and he was on the grill. And together? One harmonious meal.

(And yet another meal that takes only 15 minutes or so to prepare… 20 to be generous.

The steaks:

• 2 NY strip steaks
• EVOO
• chili powder
• garlic powder
• salt and pepper

Rub the steaks with the olive oil, then sprinkle both sides with the other ingredients. I didn’t measure– just sprinkled. If you’re making the bacon-wrapped asparagus, wait until that’s ready to go in the oven before you put the steak on the grill. It only takes 3-5 minutes per side, depending on how “done” you like it. I’m a medium-rare kinda gal  so it’s pretty quick.

All you need for the bacon-wrapped asparagus is asparagus and bacon. Pretty straightforward, right?

After you wash and trim your asparagus (the ends have to go as they’re generally really tough), make bundles of 3 spears and wrap with 1/2 a piece of bacon each. No need to use toothpicks to secure the meat. Just tuck the “tail” under when you put it on the broiler pan.

I sprayed the tips of my asparagus with a mister loaded with EVOO but that’s not really necessary. I just like when the tips get sort of browned.

Bake the asparagus at 400 degrees Fahrenheit about 15 minutes, turning them over halfway through. If you want things to be crispier at the end, you can broil them for a couple minutes.

While the asparagus is in the oven, make the dipping sauce. All it is is:

• A dollop of mayonnaise
• A splash of lime juice
• A generous sprinkle of chili powder
• Salt and pepper, to taste

Whisk it together, taste, and decide if you need to add more of anything (I added more chili powder for a nice kick).

We had this lovely dinner with the wine I brought home from my trip to Massachusetts to visit my best friend Meagan.  It was a perfect match.

Check out that crispy bacon, and the asparagus’s perfectly-browned tips.

But oh! I forgot the sauce! Now it’s perfect.