Bacon Wrapped Asparagus with Yogurt Dip
- For the asparagus
- 1 kilogram White pepper
- 300 grams Bacon (thinly sliced)
- 2 tablespoons butter
- 1 lemon (squeezed)
- 1 teaspoon sugar
- freshly ground peppers
- 2 tablespoons vegetable oil
For the asparagus, rinse the asparagus and cut off the lower 1/3 at an angle. Place in a large pot with plenty of water, butter, 1 teaspoon salt, sugar and lemon juice and cook in 8-10 minutes. Then rinse in cold water and wrap 2 stalks each with a slice of bacon. Season with salt and pepper and fry in hot oil until golden brown, turning occasionally, about 4 minutes.
For the dip, peel garlic, finely chop and grind finely in a mortar with a little salt. Mix yogurt and cream cheese and season with salt and pepper. Serve dip with the asparagus.