Asparagus with crispy lardons
from Jane's Cook Book
There is a lot of Asparagus about during May so take advantage of seasonal ingredients. When buying asparagus, check it for freshness. The stalks should be straight, not twisted or bendy, and the cut ends never dehydrated. The flower heads should be tight, with no sign of dropping.
It is best cooked as soon after purchase as possible but, if you have to keep it, cut off about half an inch from the base and store in the fridge in a container with a drop of water. Asparagus has a natural affinity with the salty flavour of bacon, and the following recipe could be a light meal or served with other dishes. Not everyone likes goats’ cheese but Greek feta could be substituted.
1 bunch asparagus
3 tbs olive oil
150 g bacon , chopped into ‘matchsticks’
125 g firm goats cheese or feta
2 tbs parsley
2 tsp grated lemon zest
- Preheat the oven to 450’/ gas 8
- Fry off bacon until brown. Drain on kitchen paper.
- Gently toss the asparagus in the olive oil and roast in a baking tray for about 15 minutes or until tender.
- Arrange on a serving dish, scatter over the crisp bacon and crumble the cheese on top. Garnish with chopped parsley and the grated lemon zest. Serve at room temperature.