Seasonal favourite

By: Mary Brons

Summer is coming right? Well we hope so; whilst the rain is still good for the garden it isn’t that good for the soul! At least we are starting to see some of the new season’s fruit and veg coming into stores.

This asparagus recipe is loosely based on an old Annabel Langbein recipe I found some time ago and have used every season since. This is a quick, easy and very tasty snack. It is nice as a nibble, entrée or side veg using either asparagus or beans. Just adjust your cooking time to suit the thickness of the veg used.

Quick asparagus bites

2 bunches fresh asparagus
6-7 pieces Prosciutto or streaky bacon
7 Tbs or 7 slices Parmesan, shaved or grated
2 Tbs truffle oil

Method: Preheat oven on 200°C. Snap bottoms of asparagus to remove the woody stems. Cut to straighten, then rinse. Cut in half and put halves side by side. Cut the Prosciutto or bacon (through the middle) in half and wrap around the middle. Pop on tray lined with baking paper. Sprinkle grated or shaved Parmesan over the top. Bake for 12-15 mins (depending on thickness of asparagus). Remove from tray, put on your favourite serving dish and sprinkle with truffle oil.

I also serve asparagus cooked this way for breakfast with poached eggs, and vine tomatoes baked on the same tray. Using the bacon I found it was saltier and more moist so great for the breakfast option. They can be prepared ahead then just popped into the oven when needed. Quantities of things like truffle oil are always to your own taste. If you want more – have more! It couldn’t be easier.


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