Asparagus wrapped in The Hollies’ Treacle Cured Bacon

Asparagus wrapped in The Hollies’ Treacle Cured Bacon
by Chef Shaun Moorcroft

Ingredients
Bunch of Asparagus
6 rashers of The Hollies Treacle Cured Bacon
200g New Cheshire potatoes

Method

1. Poach the asparagus in salted boiling water for 5 minutes
2. Cut the bacon and wrap around the asparagus and bake for 10 minutes on 200c
3. Rub the New Cheshire Potatoes and add to cold water, bring to boil and gentle boil for 15-20 minutes
4. Drain the potatoes and plate with the asparagus & bacon
5. Garnish the potatoes with butter and parsley