Bacony Breaded Asparagus
with Italian Cheese and Herbs
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.
Ingredients
200 grams
Asparagus
60 grams
Bacon Lardons
1 unit(s)
Garlic Clove
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
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.
Enjoy!
