Ingredients
16 Dry cured, oak smoked, streaky bacon rashers (about 240g)
450g, (1lb) Asparagus spears (about 14)
1-2 Mini Camembert or similar soft cheese
Fruit chutney for dipping
Preparation
Preheat the grill and oven.
Take each asparagus spear and wrap in one rasher of bacon, making sure to wrap the ‘head’ of the asparagus (to protect it from over cooking). Place on the baking tray and cook under a hot grill for about 10 minutes until crispy and golden. Turn halfway through.
Meanwhile wrap a little foil around the cheese, place on a baking tray and cook for about 10 minutes until it is soft to the touch and melted within the crust.
Serve dipped into the melted cheese and chutney as a starter, canapé or accompaniment to burgers or steaks.
