BACON AND ASPARAGUS STARTERS
bacon strips halved lengthwise
Wash asparagus and cut 2 cm off the ends.
Place each bacon strip on a chopping board at a 45 degree angle.
Place one of the asparagus spears on top of the meat, perpendicular to it.
The tip of the asparagus should be lined up with the bottom of the bacon strip. Wrap the bottom end of bacon over the asparagus and holding the meat tight, start rolling the asparagus up.
The bacon strip will wrap around the whole length of the spear because it’s on an angle.
You can secure ends with toothpicks and don’t worry if parts of the asparagus spears are not covered completely.
Notes: You can pre-wrap the asparagus ahead of time until you cook. It’s best served just off the fire