Asparagus in Bacon

  • 24 Asparagus spears
  • 24 thin rashers unsmoked streaky Bacon
  • 1 tbs. Extra virgin olive oil
  • Juice of a lemon
  • Freshly ground black pepper
  • Lemon wedges

Heat oven to 425°

Wrap each asparagus spear with a rasher of bacon. Place onto a shallow roasting tin in a single layer. Sprinkle with the olive oil and lemon juice.
Place in oven and roast for 12 to 15 minutes.

Serve with lemon wedges and grind black pepper over all.

  • Cooking tips

    Which size spears should I choose?
    Umm, a frequently asked question... It depends!
    Are you going to indulge just you and a "friend"? Definitely Large.
    Entertaining? Need a vegetable to accompany the main course? Then choose Medium, one bundle will be generous for 3 people.
    For quiches, salads etc, choose Small.

    Preparation
    We have already washed and trimmed, unlike other suppliers, all our asparagus is ready to use.

    Time of cooking
    As a general rule, asparagus is cooked when the tips are tender, but not soft to the point of a knife. Caution! Withycombe asparagus is very fresh so it will need less cooking.

    Steaming
    Lay the lightly salted asparagus flat in the top of a steamer over boiling water. Cover and steam for approx 6 to 8 minutes.

    Boiling
    Tie the asparagus in bundles, or leave the band on, and stand in 2 inches of lightly salted boiling water. Cover the tips with foil to catch the steam. This ensures that the stalks cook in water, but the delicate tips cook in steam. About 6 to 8 minutes.

    Microwave
    Arrange the spears lengthwise (tops in centre) in a baking dish and add 2 serving spoons of water. Cover, and microwave on HIGH for 3 minutes. Rotate the dish a half turn, then microwave for another 2 minutes. Allow to stand before serving.

    Grilled
    Lightly brush spears with olive oil, season with salt and pepper to taste. Grill with medium heat (turn once) for about 3 minutes to desired tenderness. Serve as an appetiser with cured meats.

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