Asparagus, Bacon and Sundried Tomato Pesto Salad
- 300g Asparagus
- 10 Bacon Slices
- ½ Lemon, Sliced Into Rounds
- ½ Tub of Pestle + Mortar Sundried
- Optional 10g of Toasted Pine Nuts
- 20g Parmesan Cheese
- A Handful of Basil Leaves to Garnish
- A Sprinkle of Pepper to Taste
Wrap the asparagus into 4 bundles using 2 slices of bacon per bundle. Chop 2 of the bacon slices into small pieces.
Heat a pan and add the small bacon pieces, cook for about 3 minutes until crispy and remove from the pan.
Add the asparagus bundles to the pan and cook over a medium heat until the bacon is cooked on all sides. Add the lemon slices to the pan and cook for a few minutes. Remove the bundles and lemon from the pan.
Place the asparagus bundles on a serving dish. Sprinkle with the sundried tomato pesto, bacon pieces, toasted pine nuts, parmesan and basil. Then add the lemon slices and serve immediately.
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