natoora added a bunch of thick-stemmed green asparagus to the white which they sent me last week. i decided to use it to try out a few new ways of cooking asparagus. this was very simple – i wrapped the spears in smoky bacon (make sure you remove the rind, you can also use pancetta rashers) and placed in a lightly oiled dish. rub the exposed asparagus tips with a little more oil, season with black pepper (the bacon will provide all the salt you need) then roast at 220c for 12-15 minutes – you need to make sure the bacon has started to crisp so it may need a few minutes longer and you might want to turn it over.
i really enjoyed this – i wasn’t a big fan of roasted asparagus when i tried it last but the crispy bacon is a lovely contrast to the almost buttery soft asparagus spears. i think it worked particularly well as the asparagus spears were so fat - this made them wonderfully juicy.