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Grilled asparagus, bacon and avocado dressing

  • 20 green asparagus
  • 10 slices of bacon
  • green salad
  • salt

Peel the asparagus and cut 1 cm off the stem.

Boil the asparagus in salted water for five minutes and cool under cold water.

Dry the asparagus thoroughly. Cut the bacon slices in half lengthwise. Wrap a piece of bacon around each asparagus.

Grill the asparagus in the Summer Kitchen Electric Grill or Muurikka Pan until the bacon is crispy. Serve with fresh salad and avocado dressing.

Avocado dressing

  • 1 ripe avocado
  • 2 tbsp lemon juice
  • 4 drops of tabasco
  • 1 peeled and sliced
  • garlic clove
  • 1.5 dl
  • Nordic sour cream
  • salt and white pepper

Slice the avocado in half, remove the stone from the centre and spoon the inside into a deep bowl. Add the rest of the ingredients and mix smooth with a stick blender.