Asparagus in Bacon with Pea-Mint Sauce

• asparagus↗500g-700g g

  depending on size (thicker spears are best)

• bacon strips (streaky)↗8

  or 1 strip per 2 asparagus spears (optional)

• fresh or frozen peas200g g

  (thawed if frozen)

• mint leaves↗жменя жменя

  (approximately 2–3 sprigs)

• ricotta↗150g g
• lemon↗1

  ½ zest, juice

• extra virgin olive oil↗2 ст. л. ст. л.
• smoked paprika↗½ ч. л. ч. л.

Step-by-step instructions

1. 1

   Trim the tough ends of the asparagus spears. If they are only slightly firm, you may leave them. If desired, cut the bacon strips lengthwise into halves, wrap each half around an asparagus spear and set aside. You can wrap bacon around only half of the spears and leave the others unfilled – a vegetarian option.

2. 2

   Preheat the oven to 200 °C (180 °C for convection, gas 6). Arrange the prepared spears on a baking sheet, season to taste and bake for 15–20 minutes until the asparagus is tender and the bacon is crisp. If making asparagus without bacon, boil it in salted water for 1–2 minutes, then plunge into ice water to stop cooking, or sauté in a hot pan.

3. 3

   While the spears are baking, place the peas and mint leaves in a blender cup and pulse briefly. Add ricotta, zest of half a lemon, half the lemon juice, olive oil, smoked paprika (optional), salt and pepper. Blend to a smooth consistency. Taste and, if needed, add the remaining lemon juice. Serve the sauce alongside the asparagus spears for dipping.