Bacon Wrapped Asparagus With ‘gooey’ Dipping Cheese

Cooking time:

Serves:5 people

Rating: 4 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 5


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.

Method

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.

Serving Suggestion

Serve dipped into the melted cheese and chutney as a starter, canapé or accompaniment to burgers or steaks.

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