Asparagus dippers with pea & mint dip
Create a sharing dish that’s great for dancing the night away. These asparagus dippers wrapped in bacon are served with a pea and mint dip
Ingreadient :
- 500g-700g asparagus, depending on size (thicker spears work best)
- 8 streaky bacon rashers, or 1 rasher per 2 spears of asparagus (optional)
- 200g fresh or frozen peas (defrosted if frozen)
- handful of mint leaves (from about 2-3 sprigs)
- 150g ricotta
- 1 lemon, ½ zested, juiced
- 2 tbsp extra virgin olive oil
- ½ tsp smoked paprika
Direction :
- 500g-700g asparagus, depending on size (thicker spears work best)
- 8 streaky bacon rashers, or 1 rasher per 2 spears of asparagus (optional)
- 200g fresh or frozen peas (defrosted if frozen)
- handful of mint leaves (from about 2-3 sprigs)
- 150g ricotta
- 1 lemon, ½ zested, juiced
- 2 tbsp extra virgin olive oil
- ½ tsp smoked paprika
