It’s asparagus season – at last, heralding the start of the summer season.  Here’s a quick and delicious dish to enjoy alfresco with a nice glass of wine tonight.

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Boil your kettle. Put the oven on 220c/fan 200. Line a baking tray with tin foil.  When the oven is hot put the bacon onto the tray and into the oven until its crisp. About 15 minutes.  Put the asparagus into a pan of boiling water and simmer for about 2 minutes.  Drain and then plunge into a bowl of cold water to keep it nice and green.

Finely slice a small red chilli and cut the lemon in half.  When the bacon is done take it off the baking tray and leave to one side. Add the drained asparagus to the baking tray. Drizzle with olive oil, the sliced chilli, a couple of tablespoons of breadcrumbs, add the cut half lemons to the tray. Roast for about 5 minutes, shaking the tray half way through to move the asparagus around. It will absorb some the nice bacony flavours!

When ready to serve crumble the crispy bacon on top. Squeeze over some of the roasted lemon juice, some salt and pepper. Delicious!