1. Cut 1 inch off the bottom of each stem (woody end). Cut the asparagus into thirds, seperating out half the asparagus heads (the top third)
2. Add a small amount of olive oil in a saucepan or casserole dish and add the four rashes streaky bacon cut into small pieces (if you are not vegetarian).
3. Once the bacon has began to crisp, add the onion, carrot and celery.
4. Once sweated, add the garlic (add the garlic too early and It will burn)
5. Now add the asparagus (excluding half of the asparagus heads which you reserved earlier) and cook for a further 2-3minutes.
6. Add 1pint chicken/vegetable stock – using stock cubes is fine
Comments Add your comment
What an original idea! Sounds great.
by wilsondan on Wed Oct 14 2009 reply to this comment