Bunched asparagus

Bunched asparagus

Total: 35 Min. | Active: 15 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 224 kcal
, Fat: 16 g
, Carbohydrate: 8 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Spring onions

2 spring onions incl. green parts, halved lengthwise
salted water, boiling

Bunched asparagus

500g green asparagus, lower third peeled
500g white asparagus, peeled, halved lengthwise
2tbsp olive oil
½tsp salt
8slices fried bacon
30g Parmesan, shaved into strips using a peeler
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How it's done

Spring onions

Blanch the spring onions for approx. 30 secs. in boiling salted water, remove with a slotted spoon, briefly dip in ice-cold water, pat dry. Separate the spring onions into approx. 8 strips.

Bunched asparagus

Mix the asparagus with the oil and salt, divide into 8 equal-sized bunches. Wrap the asparagus bunches in 1 strip of spring onion and 1 rasher of bacon, transfer to a baking tray lined with baking paper. Scatter the cheese over the top.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Fried new potatoes


Blanching vegetables

Blanching vegetables

Peeling asparagus

Peeling asparagus

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