Blanch in boiling water for 1 minute then refresh under cold water.
Cut bacon rashers in half. Divide asparagus into bundles and wrap each with bacon.
Combine butter, lemon zest and juice, seasoning and herbs. Brush bundles generously with butter and grill on the bbq or in a frying pan until bacon is cooked and bundles are coloured, basting with excess butter as they cook.
Arrange on a serving plate and spoon over warm cheese sauce and grind over cracked pepper.