This is a really quick and super-tasty dish that would be great matched with chicken or fish for a simple weekday meal, and the addition of a spring leaf salad would not go amiss.
Preheat oven to 220C.
Place asparagus in a 2.- litre casserole dish, along with garlic and 2 tablespoons of olive oil. Season with salt and pepper, mix everything together well. Roast, uncovered, in oven for 10 mins. Remove from the oven.
Sprinkle half the grated pecorino cheese over the asparagus, add chopped cooked bacon, then top with the remaining half of grated pecorino.
Roast for a further 10 mins, uncovered. Asparagus should be crispy and crunchy. Remove from oven.
Serve straight away, topped with the remaining 20 grams of cheese.
680 grams asparagus, root end trimmed
2 tablespoons olive oil
4 garlic cloves, minced
75 grams Quattro Colli pecorino cheese, grated (reserve 20 grams for serving)
4 Freedom Farms streaky bacon slices, cooked until crispy, drained on kitchen paper and chopped into batons