Asparagus time again at last! The king vegetable is on our menu at least once a week. A very quick variation is green asparagus wrapped in bacon. We prefer to use the original bacon from the Villgrater butcher’s shop. Master butcher Lois uses only the best pork legs and seasons them according to an old family recipe that has proven itself in the Villgrater house for over 100 years. After smoking, the bacon matures for 22 weeks before we can enjoy it.
For two people you need the following ingredients:
The preparation requires only a few steps – just the way we like it:
First of all, preheat your oven to 200° C top and bottom heat.
Wash the asparagus and cut off the woody ends. Depending on the variety, you may have to remove a bit of peel from the lower third. Now make small bundles of about three to four asparagus stalks and wrap them with Villgrater house bacon. You need about 1 to 2 slices of bacon per bundle.
Place the bundles on a baking tray lined with baking paper. Now stir together the marinade. To do this, grate a little orange zest (be sure to wash the orange well under hot water first!) and squeeze out the orange juice. Mix the oil, vinegar, about 50 ml of the orange juice, salt and pepper and brush the asparagus bundles with the marinade.
Now place the asparagus in the oven on the middle shelf for about 15 to 20 minutes. You can test whether it is done by piercing it with a fork.
And you can enjoy your asparagus wrapped in bacon.
If you want to add a fruity component, we recommend a salsa made from fresh strawberries. Simply dice 250 g washed and hulled strawberries, chop a small red onion and a chilli (amount to taste) and mix everything with 2 tbsp olive oil and white balsamic vinegar. You can also add a little orange juice. Season to taste with salt and pepper and stir in a few finely chopped mint leaves. The whole thing really only tastes good if you have good tasting (local) strawberries.
Have fun cooking and enjoying the dishes