Asparagus bacon
Instructions
Wash asparagus, underneath in the tipping point, and boil them al dente in salted water in a asparagiera with the tips out of the water.
Drain them and accommodate you in a well-oiled baking dish; cover with slices of bacon and pass in a hot oven for a few minutes.
When serving, sprinkle with grated caciocavallo to match.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 150 g of lard cut into thin slices
- 60 g of cheese caciocavallo podolico stagionato
- Olive oil extra virgin
- Salt