A fantastic recipe for easy entertaining or as a side to breakfast eggs and toasted sourdough.
At a glance
Approx 30 minutes
Serves 8 people
2-3 bunches of asparagus (approx. 20 spears)
1 tbsp olive oil
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
8 strips thickly cut streaky bacon rashers
Preheat the oven to 200C and ensure the rack is in the center. Line a baking tray with grease proof paper.
In a large mixing bowl, place the asparagus and drizzle olive oil over the top. Sprinkle with salt and pepper. Toss the spears to coat evenly.
Divide the number of spears by eight, as evenly as possible (using 2 to 4 spears, depending on spear thickness).
Hold the first bundle toward the bottom and start wrapping the bacon around the middle of the bundle. Place the bundle on the baking sheet, with the ends asparagus lying on top of the ends of the bacon to stop the bacon from unravelling.
Repeat with the remaining bundles of spears.
Place in the oven and bake for approx. 25 minutes, until bacon is crispy and asparagus is tender. Serve immediately.