Bacon Wrapped Asparagus with Cheese Sauce

Steps

• 
  
  

  1. It is better to use green asparagus, because it is more fragrant. So that there are no difficulties in cutting bacon let’s take the ready cut. A pan with enough water and a pinch of salt will bring to a boil and lower the fire to a minimum - it is for blanching asparagus. Let’s also prepare a second ware with ice water. Wash asparagus and cut off the hard ends of the stems. We don’t need them.
  
• 
  
  

  2. In the boiled water put asparagus and, at low boiling, blanch them for 5 minutes. Then shift the stems into ice water. So asparagus will keep its beautiful color.
  
• 
  
  

  3. Dry the stems on paper towels, and then, joining in bunches of 4-5 pieces, wrap them in stripes of bacon. Nice "bouquets" are received. If the stems are large, you can wrap each in a separate bacon stripe.
  
• 
  
  

  4. For cheese sauce, let’s grate cheese on a small grater. Pour cream into a saucepan, add thyme, nutmeg and pepper. On a small fire, bring the content of the saucepan to the first signs of boiling. Add cheese to the hot cream.
  
• 
  
  

  5. Stir and continue to heat the sauce on a small fire until the cheese is completely melted. You’ll get thick and fragrant sauce. You probably won't need to salt the sauce. However, everything depends on the kind of cheese.
  
• 
  
  

  6. While preparing the sauce, quickly fry asparagus in bacon on a high fire in a well-heated frying pan. It is not necessary to add oil for frying, enough fat, which will be melted from bacon. Shift asparagus in bacon first on paper towels to dry from excess oil.
  
• 
  
  

  7. And then on the serving plates, pouring with a generous portion of cheese sauce.
  
• 
  
  

  8. Serve the exquisite dish immediately after cooking while the bacon is crispy and the cheese sauce is pourable. Bon Appetite!