Bacon Wrapped Asparagus With ‘gooey’ Dipping Cheese
- 16 dry cured, oak-smoked, streaky bacon rashers
- 450g asparagus spears (about 14)
- 1-2 mini Camembert cheese, or similar
- Fruit chutney, for dipping
Preheat the grill and oven to 180°C, 160°C Fan, Gas Mark 4.
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 cheese is melted.
Serve the asparagus dipped into the melted cheese with the chutney as a starter, canapé or accompaniment to burgers or steaks.