Turn this starter into a light meal by serving with a baby salad greens and steamed baby potatoes.
Ingredients
16 | Asparagus spears (Main) |
4 sprigs | Rosemary, long |
2 rashers | Streaky bacon, halved lengthwise (Main) |
1 serving | Oil spray |
Goat's cheese dressing
50 g | Goat's cheese, soft (Main) |
3 Tbsp | Lemon juice |
2 Tbsp | Extra virgin olive oil |
¼ cup | Chopped parsley |
Directions
- Snap the tails from the asparagus. Peel the ends, if preferred. Blanch in boiling water, until bright green. Drain and refresh in icy water.
- Take 4 asparagus spears together with a rosemary sprig. Wrap with a rasher of bacon. Repeat with the remaining asparagus, rosemary and bacon.
- Heat an oiled, ridged frying pan, until very hot. Place the wrapped asparagus in the pan. Pan-fry on all sides, until the bacon is cooked.
- To make the dressing, crumble the cheese into a bowl. Add the remaining ingredients and whisk to make a smooth dressing. Drizzle over the asparagus and serve.