I’ve never been a huge fan of ‘pigs in blankets’ (sausages wrapped in bacon, for anyone in the dark) – definitely one for the meat fanatics there. So I thought I’d swap the pigs for some greens – asparagus!
Basically, warm your oven to 200°C, trim the hard white ends off your asparagus stalks, toss them in oil. Wrap the stalks with as much bacon as you want – if it doesn’t stick to the asparagus, use a wooden skewer to secure it in place and put in an oven proof dish. Sprinkle with seasoning and more oil. I also added garlic because I love garlic. If there’s anything else you fancy roasting in all the oils, add it to the dish as well. Pop it in the preheated oven for about 20 minutes or until you’re happy that the bacon is sufficiently browned and the asparagus is tender.
I served with some cherry tomatoes, which I fried in rapeseed oil and balsamic vinegar, and a beaut’ of an avocado. Best way to chop an avacado? Cut through the middle, around the stone, and twist to separate the halves. Cut your half in two lengthways and then peel the skin off in one smooth movement, wasting absolutely none of the avocado. If you’ve chosen your avocado well, this should work like a dream! To accompany my delish lunch, I had dates (I’m addicted) and some blood orange juice – a super healthy meal!