Caramelised asparagus and bacon

I used Henderson’s cured and manuka smoked streaky bacon — no chemicals, no added water and gluten-free.

Ingredients

16	Asparagus spears (Main)
4 rashers	Streaky bacon, smoked (Main)
2 Tbsp	Olive oil
2 Tbsp	Maple syrup
1 Tbsp	Worcestershire sauce
1 Tbsp	Sesame seeds

Directions

1. Preheat the oven to 190°C. Line a large roasting pan with baking paper. Place a wire rack on top.
2. Snap the tough ends off the asparagus. Cut the stalks to measure about 15cm.
3. If the bacon is thick, run the blunt edge of a heavy knife along the bacon to 'stretch' it. Take 4 spears of asparagus and wrap the bacon around the bunch. Place on the rack, bacon ends down. Repeat with the remaining asparagus and bacon.
4. Combine the oil, syrup and sauce. Brush thoroughly over the asparagus and bacon.
5. Bake for 15-20 minutes, until the bacon is cooked.

More springtime dishes from Jan

• Shaved asparagus and sprout salad
• Whitebait and kaffir lime fritters