Asparagus with tomato & bacon
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
350 g/12 oz fresh asparagus spears four x 115 g/4 oz lean back bacon rashers or 4 thin slices Parma ham 4 medium tomatoes pepper
1 Trim off the woody part of the asparagus stems and discard. Using a vegetable peeler, peel the spears in a downward action to remove any other woody parts. 2 Bring a large frying pan half-filled with water to the boil (or use a steamer). Add the asparagus to the boiling water and cook for 5-6 minutes, or until tender. Drain and keep warm. 3 Meanwhile, preheat the grill and line the grill rack with foil. Put the bacon rashers on the foil-lined grill rack. Cut the tomatoes in half and place these on the grill rack. Grill for 4-5 minutes, or until the bacon is crisp. Turn the bacon over halfway through cooking. If using Parma ham, there is no need to cook it. 4 Divide the asparagus, bacon and tomatoes between four plates. To serve, sprinkle the tomatoes with pepper, to taste.
calories per portion 74