- 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
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.
Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often. Drain on kitchen paper.
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.
Arrange the bundles on a platter, top with the remaining cheese and drizzle over the sauce.