Bacon-Wrapped Asparagus Salad

Right now everyone is extolling the virtues of British asparagus...

...I did so a few weeks ago in a light and fragrant risotto with peas and lemon but what with the weather finally turning I thought a salad would be a decadent treat for you all to snaffle in the garden or on the balcony with a cold glass of white and a hunk of good bread.

Some people may scoff at the wrapping of the asparagus with streaky bacon is sacrilege, it isn't, I assure you. By griddling the bacon wrapped asparagus you allow the fat to subtly flavour the delicate vegetable and end up with a perfectly cooked asparagus that is great to eat with your hands as much as it is with a knife and fork.

I used tarragon vinegar for the dressing to jar slightly against the mustard and be lifted by the sweetness of the honey, any vinaigrette combination works - to your taste be true. This is also the same when concerning the leaves or vegetables to include, I want this to be more of a jumping off lily-pad type of a salad.

NB. Vegetarians – griddled asparagus is delicious – the bacon is a decadence, not an essential.

Bacon-Wrapped Asparagus Salad

as many asparagus spears as there are rashers of streaky bacon.

big bag of salad leaves (I used rocket and baby spinach)

handful of baby plum tomatoes, quartered

Dressing

2tbsp tarragon vinegar

4 tbsp olive oil

1tsp mustard (I used coarse Dijon)

1/2 tsp honey

salt and pepper

Stretch the bacon rashers with a flat bladed knife, blunt end towards you. This will make the bacon thinner, crisper and quicker to cook.

Wrap the bacon around your asparagus, which will need any woody stems trimming.

Heat a griddle pan to almost smoking and then turn down to low and pop the bacon-wrapped asparagus in the griddle pan. (Alternatively you could fry or grill).

Cook for around 2 minutes on each side, until bacon is browned and crisped.

Spin fresh salad in salad spinner after washing.

Scatter on a platter with tomatoes and arrange bacon-wrapped asparagus spears.

In a jar, put all dressing ingredients in, put on lid, shake vigorously and pour over salad.

Use vegetable peeler to add Parmesan or other hard cheese.

Serve with crusty bread.

Asparagus, Pea and Lemon Risotto

A seasonal springtime treat that's healthy but seems like an indulgence

Risotto doesn't have to be dense with cheese and thick like porridge, it can be light and refreshing. Seeing as we've had a late spring this year, as soon as the new season vegetables appear I get overexcited and figure out a way to use them. Grated I did use frozen peas in this recipe but they're very nearly as good as fresh and it can be very hard to tell the difference.

Braising the vegetables before adding to the risotto allows for them to be tenderly cooked and neither hard nor mushy and imparts more flavour to the stock. Adding them lemon zest and not the juice allows for a delicate citrus flavour to be imparted to the dish, which lightens the dish along with the fresh tasting vegetables.

I managed to get two big bunches of asparagus in a certain budget German supermarket, for a quid each, go hunting and get excited whether in a budget place or a farmer's market. You'll be well rewarded.

Squirrelface described this as 'Gnommygnommygnommy'. As high praise as there ever was. 

As long as you keep your stock on a low heat this shouldn't take more than 25-30 minutes.

Asparagus, Pea and Lemon Risotto

270g risotto rice (I used carnaroli)
50g Parmesan/Gran Padano or other hard cheese, grated
1.2 litres chicken/vegetable stock
1 small red onion, finely chopped
8 - 10 sprigs asparagus, woody ends removed, snapped at breaking point into 2 or 3
3 - 4 handfuls of frozen or fresh peas
25g unsalted butter
1 tbsp olive oil
1 glass white wine

I use a small cast iron wooden handled pan of integrity for this dish but just use something big and heavy and you'll be fine.

Fry the onion in the oil on a medium heat until translucent and just starting to brown.

Add the rice and coat in the oil for a minute or two then pour in the glass of wine and reduce.

Add two ladles of the hot stock and stir until reduced, then add a ladle at a time, siring constantly.

Put the asparagus and peas in a saucepan and add 200ml of the stock and simmer on a low heat for 10 minutes.

Check after 20 minutes to see that the rice will be just chalky and continue until al dente.

At this point tip the asparagus, peas and remaining stock in, along with the hard cheese, lemon zest and butter.

Stir vigorously until glossy and put a lid on the pan for up to 5 minutes, then serve in a bowl with a big spoon.