Ingredients (2 servings)
4 strips of low fat bacon
4 asparagus sticks (1 inch at the end chopped off)
½ 4.6 oz HerbNZest Basil Peach Raisin Chutney
1 inch wedge of Double Creme Brie
¼ tsp kosher salt
¼ tsp lemon juice
In a skillet, fry the bacon. Pat dry the bacon by placing in between a sheet of paper towel. Salt and steam the asparagus for 2-3 minutes, brush over with lemon juice, then set aside to cool. Slice Brie into 1-inch squares, place on top of the asparagus, wrap bacon around asparagus and pin using a toothpick to hold in place. Add 1 tbsp of HerbNZest Basil Peach Raisin Chutney on top and serve.