ROASTED ASPARAGUS AND LEEKS WITH ANCHOVY AND BACON

Retain the delicate flavours by just tying the ingredients together, add a drizzle of good olive oil, a sprinkle of salt and pepper and place them in the oven for a few minutes until the bacon goes crispy. Serve as a side, one bunch per person.

by Jan Hendrik van der Westhuizen

ROASTED ASPARAGUS AND LEEKS WITH ANCHOVY AND BACON

  • Serves: 4

  • Difficulty: Easy

  • Preparation time: 20 minutes

  • Cooking time: 15-20 minutes

INGREDIENTS

  • 16 spears green asparagus
  • 8 baby leeks, halved lengthways and washed
  • 4 rashers bacon
  • 4 anchovy fillets
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • Extra virgin olive oil
  • 1 lemon
  • Sea salt and freshly ground black pepper

METHOD

  1. Preheat the oven to 180 °C.
  2. Lay the rashers of bacon flat on a working surface and place 4 spears asparagus, 2 leeks and 1 anchovy fillet on top.
  3. Place 1 sprig each of thyme and rosemary inside, wrap the bacon around the veg and tie up with kitchen string.
  4. Make sure the bunches are nice and tight. Sprinkle with olive oil and squeeze over the juice of the lemon.
  5. Season with salt and pepper and place in an ovenproof dish. Roast for 15–20 minutes until the bacon turns crispy.