Asparagus, bacon and pesto salad
10 bacon slices
½ lemon sliced into rounds
Half tub of sun dried tomato pesto (70g)
10g toasted pine nuts (optional)
20g Parmesan cheese
Basil leaves to garnish
Pepper to taste
Wrap the asparagus into 4 bundles using 2 slices of bacon per bundle.
Chop 2 of the bacon slices into small pieces.
Heat a pan and add the small bacon pieces, cook for about 3 minutes until crispy and remove from the pan.
Add the asparagus bundles to the pan and cook over a medium heat until the bacon is cooked on all sides. Add the lemon slices to the pan and cook for a few minutes. Remove the bundles and lemon from the pan.
Place the asparagus bundles on a serving dish. Sprinkle with the sundried tomato pesto, bacon pieces, toasted pine nuts, parmesan and basil. Then add the lemon slices and serve immediately.