16 asparagus spears - chop the bottom of the spears off
4 slices of streaky bacon
1 sprig of rosemary
Olive oil
Salt and pepper
A small piece of Parmesan cheese

METHOD

To chop the bottom of the asparagus spears off, hold the spear with a hand and run a knife over it until the knife slices through easily (approximately an inch from the bottom). Simmer the asparagus in boiling water for approximately 2-3 minutes until tender. Transfer the asparagus into cold water to stop them from over cooking.

Dry the asparagus on some kitchen paper and wrap a slice of bacon each around 4 spears.

Put the asparagus on a baking tray and pour over some olive oil, salt and pepper and rosemary.

Put the asparagus in the oven for 7 minutes at a temperature of 190C or under the grill for approximately 3 minutes (you'll need to turn them once if putting them under the grill).

Serve the asparagus with some parmesan shavings.


Recipe by Elin Williams

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