Preheat oven to 350°F. Fill a 4-quart saucepan with water and salt it like the ocean. Bring to a boil over high heat. Place a large bowl of ice water alongside. Peel 20–24 stalks of asparagus from about 1 inch below the end of the tip to the end. Cut off the woody end portions of each stalk and discard. Add the asparagus to the boiling water and cook just until tender, about 5 minutes. Transfer the asparagus to the ice bath and let cool until cold, no longer than 5 minutes. Place the asparagus on a paper towel to dry; set the ice bath aside.

Using a mandoline, shave the remaining vegetables until paper thin; set aside.

Slice the bacon into strips about ⅛ inch wide. Place in a frying pan and sauté over medium heat until crispy. Transfer to paper towel–lined plate and let cool.

Place all the shaved vegetables in a strainer and place in the ice bath to crisp (but no longer that a couple minutes so as not to lose favor.) Transfer to a paper towel and let dry.

Cut the cheese into 8 slices. Arrange the stalks of asparagus into groups of 5 or 6 on a sheet pan and place 2 slices of cheese over each group. Sprinkle with a little sea salt, then scatter the crispy bacon on top. Bake until warm and the cheese is melted, about 5 minutes.

Transfer each asparagus and cheese bundle onto a serving plate and sprinkle the sprouts around it. Arrange the shaved vegetables on top and drizzle with the olive oil and the vinegar. Season with a touch of the sea salt and serve. Serves 4.