International dishesVegetable DishesItalyAbout 25 minutes roasting
Roasted asparagus with mozzarella and bacon suits a light weekend meal. Asparagus cooks very fast, and a few minutes too long leaves the spears limp and faded. The bacon comes out after 10 minutes and is blotted of fat while the asparagus and tomatoes carry on roasting.
The tomatoes are tossed in balsamic vinegar before they go back on top, which lifts the whole plate. The asparagus is dressed in olive oil, salt and black pepper and left for 5 minutes before it goes into the oven.
This batch weighs about 918g, at roughly 147 calories per 100g.
Method
Heat the oven to 220 degrees C with both elements on.
Trim the woody ends from the asparagus, toss the spears with 3 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground pepper and leave for 5 minutes.
Halve the cherry tomatoes.
Spread the asparagus, tomatoes and bacon over a baking tray and roast for 10 minutes, then take the bacon out and blot off the fat while the asparagus and tomatoes roast for another 10 minutes.
Chop the bacon, grate the cheese finely and finely chop 3 basil leaves.
Arrange the asparagus on a plate or in a cast iron pan and scatter the cheese and bacon over.
Toss the tomatoes with 2 tablespoons balsamic vinegar, spoon them over the top, scatter on the basil and add more black pepper if you like.
Return the dish to the oven for another 3 to 5 minutes and serve hot.
Tips
Get the oven up to a full 220 degrees C before the tray goes in, which chars the asparagus while it stays crisp.
Taking the bacon out early and blotting the fat keeps the plate from turning heavy.
Grated in fine shreds, the cheese melts evenly and quickly.
Italian basil can be swapped for Thai basil, added at the end so it keeps its aroma.
Balsamic vinegar is sold at import supermarkets, and apple cider vinegar works in its place.
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