Roasted Asparagus Chicken with Rosemary and Anchovies

Roasted asparagus with rosemary, anchovies and bacon

This vegetable dish can be served either as an entrée or as an accompaniment to chicken or fish. The asparagus buns not only look good, they also have a sensational aroma, which is released by baking them in the oven.

Preheat the oven to 220 °C. Bend the ends of the asparagus and cut them into small pieces. If you like, peel the asparagus. Boil it for a minute if it is not as tender as it could be.

Take six asparagus spears, stick a sprig of rosemary and an anchovy fillet between them, and wrap the entire bundle in the middle with a slice of smoked bacon to hold the whole thing together.

Make three more bunches in the same way and place them together with half a lemon on a small tray or possibly in a frying pan. Drizzle with a little bit of olive oil and bake in the heated oven for four to min, or until the bacon is crispy.

Remove from heat, mold a piece of butter over it and squeeze the juice of the baked lemon over it. Season if necessary.

With the melted anchovies, this makes a delicious sauce with a smoked flavor.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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