Bacon-Wrapped Asparagus

Method

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1. Heat the oven to 220°C / 425°F and set a wire rack in a roasting tin.

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2. Lay each bacon rasher on a board and run the back of a knife firmly along it from the middle outwards, until it has stretched to about twice its length.

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3. Toss the asparagus with the oil, pepper and lemon zest.

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4. Gather the spears into 12 bundles of about five, alternating tips and bases so each bundle is even, and wrap a stretched rasher around each in a spiral, leaving the tips showing.

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5. Set them seam side down on the rack, well spaced.

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6. Roast 16 to 20 minutes, until the bacon is deep brown and crisp and a spear gives easily to a knife tip.

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7. Scatter with Parmigiano and flaky salt and serve at once.

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Chef’s Tips

• Stretch the bacon. Unstretched, it is still soft when the asparagus has gone limp.
• Leave the tips uncovered. Wrapped tips steam and go grey.
• Thick spears, not the pencil-thin kind, which overcook before the bacon is anywhere near ready.

Pairing Suggestions

• A poached egg
• Steak
• A glass of cold Sancerre

Storage & Reheating

Best immediately. Refrigerated for 2 days; re-crisp 6 minutes at 220°C.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.