Serves 4

• 400g asparagus spears, blanched
• 2 tbsp extra virgin olive oil
• Himalayan salt and black pepper
• 1 tsp oreganum
• 150g streaky bacon
• 2 tbsp butter
• 2 avocados, halved
• squeeze of fresh lemon juice

1 Place blanched asparagus in a flat-bottomed bowl; drizzle with olive oil. Season well, sprinkle with oreganum, toss to combine.
2 Wrap 2–3 asparagus spears in a bacon rasher.
3 Melt butter in a frying pan. Toss in a few asparagus parcels at a time and fry on all sides until golden brown. Repeat with remaining parcels.
4 Season the avocado slices and add a drizzle of lemon juice.
5 To serve: Divide asparagus between 4 serving plates and serve with sliced avocado.

Words and image: Lose It! magazine