- 1 kilogram green Asparagus
- 300 grams Bacon (thinly sliced)
- 4 tablespoons Sesame seeds
- 2 tablespoons butter
- 1 lemon (juiced)
- 1 teaspoon sugar
Rinse and trim the asparagus. Remove the hard woody stems from the bottom end. Bring a pot of water to a boil. Add the butter, 1 teaspoon of salt, the sugar, and the lemon juice. Cook the asparagus in the water for 8-12 minutes until al dente. Toast the sesame seeds in a dry pan. Remove from the heat and seet aside. Thoroughly drain the asparagus. Wrap with the bacon, and coat in the sesame seeds. Place the asparagus into 4 glasses, and serve with the cheese dip.
Heat the cream. Add the cheese to the cream. Melt the cheese, stirring constantly. Season to taste with salt and pepper. Place in small bowls, and serve with the asparagus.