Ingredients
- 1 DukesHill Lambchetta (2.2kg)
- 2 bunches asparagus, woody end removed
- 6 rashers DukesHill smoked dry-cured streaky bacon
- 50g Comte Flore du Jura, grated
- Small handful DukesHill caramelised hazelnuts
- Serving suggestion: potato dauphinoise
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