Fresh Asparagus and Bacon tossed in a Blue Cheese Sauce and served on Fettucine

I wait all year for the arrival of fresh asparagus to make this dish - and it is worth the wait. When not in season then use either broccoli or canned asparagus.

For 4 servings:
1 bunch asparagus
4 teaspoons butter
4 rashers lean bacon, chopped
2 cups milk
100 grams blue cheese, crumbled
salt and ground black pepper
4 teaspoons cornflour - mix with a little milk
400 grams fresh fettucine
fresh herbs for garnish

Method:
1. Wash asparagus, snap off woody ends and steam for 5 minutes until slightly tender. Cut into halves.
2. Melt butter in a non-stick pan and sauté bacon until cooked.
3. Lower heat and add milk. When milk is warm add crumbled blue cheese and stir until melted into milk.
4. Add salt, pepper and cornflour - stir until sauce thickens.
5. Add asparagus to sauce and simmer for 1 minute to heat.
6. While sauce is being prepared cook the fresh fettucine in lightly salted water for about 5 minutes (read instructions on pack).
7. To serve: Spoon drained fettucine onto serving dishes and pour sauce over the top. Garnish with fresh herbs.

Kiwi KISS² allowance per serving:
1 Protein = bacon and blue cheese
1 Fat = butter
2 Carbohydrates = fettucine
1 Milk/yoghurt = milk
½ Daily Indulgence = cornflour

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