White asparagus with bacon

Sadly no Oktoberfest for me one year. I was just not in the mood for some reason. Because of that I was able to spend a nice Saturday home with Mary and the kids. So, I awoke this morning and creating a new breakfast was on the cards – what came out was White asparagus with bacon. A damned fine brekkie this is. It looks good, but tastes better. Salty, smoky, sweet, and sour. Yes please for that, any day of the week.

A few days prior I had been doing the usual rummage throughout the supermarket and came across white asparagus. I had not that for a while. It’s very European in its origin. Oktoberfest on the horizon. OK let’s give that a go I thought to myself. So breakfast this morning was indeed that – White asparagus with bacon.

This was enough for four of us easily, and even Baby Jude had a gulp or two.

You will need;

1 jar of white asparagus – or 3 stems of white asparagus per person;
1 packet of streaky bacon;
Sea salt & cracked black pepper;
A little grated cheese;
Tomato sauce; and
Mayonnaise.

First to your sauce.

A cup of Tomato sauce; and Mayonnaise – I actually used Japanese mayonnaise as it has a sour vinegar flavour that I love;
Mix it together. It should go pink, almost thousand island dressing style;
Set aside.

Griddle pan next, the ones with the ridges.

Now don’t forget the asparagus is cooked if you are buying it in the jar;
Take 3 asparagus stems and roll them up tightly in a strip of streaky bacon;
Lay in the pan;
Repeat 4 times;
Drizzle with a little olive oil and sprinkle with sea salt and cracked black pepper;
On with the heat;
Fry off each side until the bacon is cooked. You want it a little crispy and with the browned lines down it;
Carefully turn and repeat until the bacon is thoroughly cooked through;
Sprinkle a little cheese on top at the last minute and wait until melted. You are finished.