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asparagus, cheese, bacon and citrics salad


  • 1 lemon
  • 15g pine nuts
  • Rocket leaves
  • 160g Parmesan cheese, grated
  • 15 fresh asparagus
  • 175g milk
  • 175g cream
  • 200ml Extra Virgin Olive Oil
  • Salt
  • 100g bacon
  • 15 fresh king prawns


Cut and discard the hard part of the asparagus stalk and bring to a boil of abundant salty water for three minutes. Remove and reserve.

To prepare the creamy cheese sauce, bring the milk and the cream to a boil.

Next, add the grated cheese, mix and season. Remove from the heat, cover and let rest for 30 minutes.

Strain the mixture and add some Extra Virgin Olive Oil.

In a pan, toast the bacon with a bit of Extra Virgin Olive Oil until golden brown. Add the pine nuts. Leave to cook for a few minutes. Remove from the heat and add the juice of one lemon.

Heat another pan with some salt to cook the king prawns. While the salt is toasting, peel the king prawns and discard the heads and black vein, so you are left with the clean body. Cook the king prawns and when toasted, add some Extra Virgin Olive Oil.

Arrange the asparagus on the serving plate and sprinkle the bacon and pine nuts on top. Place the king prawns and cover with the cheese sauce. End by adding some rocket leaves.