Cream Cheese and Asparagus Bacontizers

asparagus spears, chopped in half (I usually cut off about an inch of the bottom part of the stem – gets rid of the more bitter stuff)

bacon slices, chopped in half (or if you are crazy and like less bacon, cut into thirds) and fat-trimmed as much as possible

cream cheese (or neufchâtel cheese), room temperature (if desired)

garlic powder

onion salt