Start of June – is the perfect time to buy asparagus and make a delicacy out of it. That's exactly what we did, deciding to prepare these green juicy sprouts, shading their neutral taste with smoked bacon, cream cheese, a mixture of Italian herbs and a pinch of Parmesan cheese. We will tell and show what we got –.
Time expenditure: up to 30 minutes
Difficulty: 2 of 5
Number of servings: 2
Ingredient cost: above average
We'll need:
asparagus – 1 bunch (250 g)
75 g of bacon with slices
50 g of parmesan
50 g of cream cheese
3 tbsp. oils (olive, oil mixture)
½ tsp dry mixture of Italian herbs
продуктовий набір
Preparation
Asparagus is quite simple to prepare. We did not boil it beforehand, but used it as it is. Cut off the white particles of the stems with a knife, wash the remaining sprouts with water.
відрізаємо білу частину стебел
A mixture of Italian herbs was added to the oil, and each stem was thoroughly lubricated with a silicone brush.
суміш олії та італійських трав
Please note that we did not add salt on purpose, since the bacon itself is quite salty, and cream cheese will give some salinity to the sprouts.
Put out several strips of bacon, spread them with cheese and wrap 5 asparagus sprouts in them.
намащуємо сиром бекон
завертаємо паростки беконом, викладаємо на застелене пергаментом деко
We heat the oven to a temperature of 190 degrees, using upper and lower heating elements and convection mode. We will bake asparagus for about 10 minutes.
відправляємо спаржу в духовку
While the asparagus is baking, rub the parmesan on a fine grater. We will sprinkle it on hot stems. They will give the finished dish even richer flavors. Parmesan – is also another source of salinity, so we do not use a single pinch of salt at any of the cooking stages.
Place on a plate, sprinkle with grated parmesan.
натертий пармезан
We cut a few ripe and juicy cocktail tomatoes, add a pinch of microgreen –, and in less than 30 minutes at home you can prepare a restaurant-level dish that is tasty, healthy and nutritious. Try to cook it too!
