308. ASPARAGUS and SMOKED BACON FILO PARCEL

serves 2


6 asparagus spears
6 rashers smoked back bacon
2 sheets filo pastry
Hoi Sin dressing
Basil Vinaigrette dressing
Mixed leaves
Cucumber
Diced, deseeded tomato
Diced red onion
Shredded carrot

Wrap each asparagus spear with a rasher of bacon and then two layers of filo pastry which has been brushed with butter. (Wrap like a Christmas cracker). Deep fry until gold and crisp at 180 degrees Centigrade (approx 2-3 minutes) then drain on kitchen roll. Garnish plate with shredded lettuce and salad leaves and dress with vinaigrette. Arrange filo parcels on top and dress with hoi sin sauce. Deep fry shredded carrot until crisp then place on peak of parcels and serve.


courtesy of: AJ's Bistro, 65 Topping Street, Blackpool, FY1 3AF