4     30 min   200°C  

1 bunch asparagus trimmed

1 tbsp olive oil

4 rashes bacon or pancetta

to taste salt

to taste ground black pepper

Toss the asparagus in the oil so that all spears are well coated. Divide the asparagus into four equal bunches. Wrap each bunch in a back rasher, securing with a wooden skewer if necessary. Place on  roasting tray and season with salt and pepper.

Roast for 10-15 minutes in 200°C, or until the bacon is crisp and the asparagus is tender.

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