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.
INGREDIENTS FOR THE DIP 85 g/3 oz natural cottage cheese 1 tbsp semi-skimmed milk 4 spring onions, trimmed and finely chopped 2 tbsp chopped fresh mixed herbs, such as basil, mint and tarragon pepper FOR THE ASPARAGUS 20 asparagus spears 5 sheets filo pastry lemon wedges, to serve.
1 Preheat the oven to 190°C/375°F/Gas Mark 5. To make the dip, put the cottage cheese in a bowl and add the milk. Beat until smooth then stir in the spring onions, chopped herbs and pepper to taste. Place in a serving bowl, cover lightly and chill in the refrigerator until required. 2 Cut off and discard the woody end of the asparagus and shave with a vegetable peeler to remove any woody parts from the spears. 3 Cut the filo pastry into quarters and place one sheet on a work surface. Brush lightly with water then place a spear at one end. Roll up to encase the spear, and place on a large baking sheet. Repeat until all the asparagus spears are wrapped in pastry. 4 Bake for 10-12 minutes, or until the pastry is golden. Serve 5 spears per person with lemon wedges and the dip (a quarter per person) on the side.
calories per portion 96