John Myers
Asparagus Macaroni Wrapped in Bacon
The perfect asparagus macaroni wrapped in bacon recipe with a picture and simple step-by-step instructions.
- 1 medium sized Fresh shallot
- 1 small Clove of garlic
- 1 small Chilli pepper
- 1 tbsp Rapeseed oil
- 1 tbsp Sugar brown
- 1 tbsp Tomato paste
- 400 g Tomatoes happened
- Salt and pepper
- 500 g Fresh asparagus
- 90 g Egg pasta macaroni
- 180 g Bacon
- 75 g Butter
- 8 piece Sage leaves
- Peel the shallot and garlic, dice finely. Cut the chili peppers (mine was soaked in oil) into thin rings. Fry everything in hot rapeseed oil. Sprinkle with sugar and allow to caramelize. Stir in the tomato paste and add the tomatoes and cook for about 10 minutes Let the heat simmer. Salt and pepper the tomato sauce and pour into a baking dish.
- In the meantime, peel the asparagus and cut off the woody ends. Cook the asparagus in plenty of boiling salted water for about 10 minutes, after 5 minutes add the macaroni and cook until al dente, then drain and drain. Halve the asparagus lengthways.
- Place a few asparagus halves with a few macaroni across the ham slices and roll them up in them.
- Preheat the oven to 200 degrees. Place the asparagus and macaroni bunches close together in the pan on the tomato sauce and bake in the oven for about 20 minutes. Froth the butter in a pan and toss the sage leaves in it. Spread the sage butter over the baked asparagus and macaroni bundles and serve.
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