INGREDIENTS

100 grams of Adobera Cheese

12 fresh asparagus

6 slices bacon

2 cherry tomatoes

2 tablespoon of chipotle chile in adobo

1/2 cup milk

1 liter of  water

3 tablespoons of grain salt

Black pepper to taste 

PREPARATION

1. Preheat the grill.

2. Clean the asparagus. With the help of a peeler remove the outer skin.

3. Heat the water in a pot. When it boils, add 2 tablespoon of grain salt. Put the asparagus standing in the hot water. The pot should be deep enough so that the body of the asparagus is cooked in the water and what sticks out is steamed. Cook for 6 to 8 minutes, they should be firm. Take them out and put them in cold water to cut their cooking.

4. Cut the bacon slices in half. Wrap the asparagus in the bacon, starting from the bottom of the asparagus to the top. You can hold the bacon with a toothpick. You can also wrap half of the bacon at the bottom and the other half at the top. Set aside.

5. Blend the milk, the previously grated Adobera cheese and the chipotle chiles. Season with salt and pepper to taste.

6. Put the asparagus on the grill. Turn slowly to brown the bacon. Add salt and pepper to taste.

7. Arrange the asparagus on a platter, cover them in sauce and serve with cherry tomatoes