Bacony Breaded Asparagus
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Bacony Breaded Asparagus

with Italian Cheese and Herbs

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time10 minutes


serving amount

200 grams


60 grams

Bacon Lardons

1 unit(s)

Garlic Clove

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

25 grams


(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

Not included in your delivery

1 tbsp

Olive Oil


Nutritional information

Energy (kJ)951 kJ
Energy (kcal)227 kcal
Fat13.5 g
of which saturates4.5 g
Carbohydrate13.5 g
of which sugars2.1 g
Protein12.7 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Small Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the bottom 2cm from the asparagus and discard.

b) Pop the asparagus and bacon lardons onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 12-15 mins.


a) Peel and grate the garlic (or use a garlic press).

b) In a small bowl, combine the garlic, cheese, breadcrumbs, mixed herbs and olive oil (see pantry for amount).


a) When the asparagus has 10 mins remaining, sprinkle over the breadcrumbs and return to the oven for the remaining time, until crispy and golden.

b) Once baked, pop onto our serving plate to finish.