Grilled Asparagus Spears with Bacon

Serves: 4

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Total Time: 22

Prep Time: 15

Cook Time: 7

• 1.1 kilogram(s) (21?2lb) thick asparagus (see Cook's Tips)
• Salt and freshly ground black pepper
• 300 gram(s) rindless smoked streaky bacon (see Cook's Tips)
• 30 ml (2tbsp) olive oil
• Snipped chives to serve

Method

1. Trim the asparagus, then cook in boiling, salted water for 1min. Drain; plunge into ice-cold water.
2. Wrap a bacon rasher around the middle of each asparagus spear, starting about 2.5cm (1in) from the tip.
3. Place the asparagus on a grill, brush with oil; season with pepper. Cook, turning, for 6min or until bacon is crisp and asparagus tender. Sprinkle with chives.
4. SERVE WITH... A herby mayonnaise for a starter or light lunch. For a main course, serve with chargrilled monk-fish steaks and baby new potatoes.
5. COOK'S TIPS You can use either Continental asparagus, with its white stems and purple tips, or the green-stemmed variety, which is more readily available in this country. Try to buy thin bacon rashers for this recipe. If the rashers are thick, lay them on a chopping board and run the back of a knife over them to stretch them out.

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