More delicious asparagus; this is another quick and simple recipe and a bit of a change from the usual asparagus with parma ham. The trick is to get very thin streaky bacon. Thicker bacon tends to dominate the delicious asparagus and can be difficult to wrap around the asparagus spears too. It can be left in the fridge, ready to cook in the oven or on the bbq at least 12 hours ahead, so it is perfect for easy summer entertaining.
Ingredients - makes 12
12 very thin rashers of streaky bacon
12 asparagus spears
4 tbsp cream cheese (I used Philadelphia, but this works with creamy goats' cheese as well)
0.5 tbsp chives, finely chopped
Zest of half a lemon
Heat oven to 190°c. Lay the bacon on parchment paper and bake for 5 minutes. It must not get crispy, just very slightly cooked. Cool.
Mix the cream cheese, chives and lemon zest. Season. Spread approximately 1 tsp on each bacon rasher.
Cut the asparagus stalks so they are all an equal length of around 10cm. Wrap a bacon rasher around each piece of asparagus, leaving the asparagus tip uncovered. They can be stored in the fridge, covered with cling film, for several hours.
Place the asparagus in rows on a parchment lined baking sheet and cover the tips with more baking parchment. Roast for 10 minutes at 190º. Serve.
Other asparagus recipes:
Chilled Asparagus Soup
Asparagus on Roasted New Potatoes
Asparagus with Crispy Parma Ham