Miso-glazed streaky bacon and asparagus

  • Preparation Time25 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy
1 bunch asparagus
7 strips smoked bacon, cut in 1/2
75g shiro miso paste (white miso paste)
120ml mirin rice wine
1 tbsp lemon juice
Pinch lemon zest
1 tbsp caster sugar
Bamboo toothpicks, soaked in water

1) Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate.

2) Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.

3) Preheat griddle to medium heat.

4) In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and caster sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the griddle - about 2 to 3 minutes per side on high.

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