Ingredients

Method

• 250 g green beans, trimmed
• 200 g asparagus, trimmed
• 230 g Tenderstem broccoli
• 12 bacon rashers
• 1 T brown sugar
• 1 T olive oil
For the citrus Gorgonzola sauce:
• 2 T butter
• 1 garlic clove, crushed
• ½ t chilli flakes
• 2 oranges or naartjies, juiced and zested
• 150 g Gorgonzola

Method

Ingredients

1. Wrap 3 green beans, 1 asparagus spear and 1 broccoli spear in 2 rashers of bacon, securing one side with toothpicks. Repeat with the remaining beans, asparagus, broccoli and bacon. Rub the bundles with the sugar.

2. Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often. Drain on kitchen paper.

3. To make the sauce, heat the butter in a pan and sauté the garlic for 1 minute. Add the chilli flakes, orange or naartjie juice and zest and bring to the boil. Stir in half the Gorgonzola, then set aside to cool slightly.

4. Arrange the bundles on a platter, top with the remaining cheese and drizzle over the sauce.

Discover more summer vegetable recipes here.