Grilled asparagus, bacon and avocado dressing
- 20 green asparagus
- 10 slices of bacon
- green salad
Peel the asparagus and cut 1 cm off the stem.
Boil the asparagus in salted water for five minutes and cool under cold water.
Dry the asparagus thoroughly. Cut the bacon slices in half lengthwise. Wrap a piece of bacon around each asparagus.
Grill the asparagus in the Summer Kitchen Electric Grill or Muurikka Pan until the bacon is crispy. Serve with fresh salad and avocado dressing.
- 1 ripe avocado
- 2 tbsp lemon juice
- 4 drops of tabasco
- 1 peeled and sliced
- garlic clove
- 1.5 dl
- Nordic sour cream
- salt and white pepper
Slice the avocado in half, remove the stone from the centre and spoon the inside into a deep bowl. Add the rest of the ingredients and mix smooth with a stick blender.