Tuesday, February 23, 2016


Serves: 4

200g whitebait

1 rasher bacon, cut into fine strips

Stalk of 1 bunch of asparagus, chopped, blanche the tips of the asparagus in salted water for 5minutes, then cool down and keep aside

100ml cream

1/2 onion, chopped

1garlic clove, crushed

Salt/pepper to taste

1/2 punnet of micro cress

1 Tbsp oil

1 tsp butter

In a pot put oil and sweat the onion, garlic, then add the asparagus stalk, cover with water and simmer slowly for about 20 minutes.

Once cooked put into a blender and puree until smooth. Add cream, salt pepper to taste and pass through a fine sieve. Set aside and keep warm.

In a pan, sautee off the strip of bacon. When crispy, add butter and then the whitebait. Sautee off quickly and keep aside.

In a soup bowl put 2 or 3 asparagus tips at the bottom. Froth the asparagus cream with a hand blender, pour the froth around then arrange whitebait and bacon on top of asparagus tip, forming a little mount. Garnish with microcress and serve. 

bacon recipe source: Good Morning, TVNZ, New Zealand, October 24, 2011

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