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How To Make British Asparagus, Mozzarella And Bacon Sliders

Happy Saturday, any fun plans for the weekend?

I have a tasty recipe for you today;

British Asparagus, Mozzarella & Bacon Sliders.

These quick and easy bites make for a straightforward delicious lunch, or nibbles at a dinner party.

How To Make British Asparagus, Mozzarella & Bacon Sliders:

Serves: 6

Preparation time: 5 minutes
Cooking time: 15 minutes

You’ll Need:

What To Do:

  1. Heat the grill to high. Lay the asparagus spears on a large plate, drizzle with oil, a squeeze of lemon juice and season then shake the plate to roll the spears until they are well coated.
  2. Grill the asparagus and bacon on both sides until golden and cooked. Return the asparagus to the oily plate and roll it in the dressing once more.
  3. Toast the cut sides of the buns. Cut the asparagus spears in half to fit into the buns. Top one half of each bun with asparagus then a slice of mozzarella. Return to the grill to melt the cheese.
  4. Cut the bacon to fit the buns then top each slider with a crisp piece of bacon and the top half of the bun.

Recipe and image courtesy of British Asparagus

What do you think of this How To Make British Asparagus, Mozzarella & Bacon Sliders recipe post?

Fancy making some for the weekend?

As always, join the conversation and share your thoughts in the comment box below.

Have a lovely weekend.

I have plenty more dinner party inspiration here if you would like any more recipes? Dinner Party Recipes.

Don’t forget if you are a blogger and make your own recipes, come and share them on my other blog Claire Justine’s blog hops every Monday, Wednesday and Friday.

3 comments so far.

3 responses to “How To Make British Asparagus, Mozzarella And Bacon Sliders”

  1. Ela says:

    Yummm !! It looks so tasty !!Greetings

  2. Little Pickles Mom says:

    Ooh what a novel idea for asparagus. Looks delicious.

  3. Miz Helen says:

    I just pinned your amazing little sliders and can hardly wait to try them. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday and you have a great week!Miz Helen

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