You will need: Fireclay bricks / Celtic bowl
Working hours: 10 minutes
Cooking time: ca. 10-14 minutes

Preheating: approx. 30 minutes
Top heat: approx. 220-250°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 200-250°C

Ingredients

• 10 spears of green asparagus
• 10 slices of bacon
• 1 untreated lemon, sliced
• 200 g vine tomatoes
• 300 g goat's cheese roll
• 4 sprigs of thyme
• 4 tsp honey
• Salt, sugar

In addition:

• 5 strawberries, quartered
• Olive oil
• Salt flakes

Heat the Merklinger to approx. 220-250°C (BOBBY: approx. 200-250°C).

As soon as the smoking phase is complete, heat the Celtic bowl directly on the firebricks (or alternatively on the extendable grill grate).

During this time, wash the asparagus, drain well and cut off the woody ends.

Wrap each asparagus spear with a slice of bacon and place on the hot oven dish with the lemon slices.
Season everything with a little salt and a pinch of sugar.

Fry in the hot Merklinger for approx. 5-7 minutes (depending on the thickness of the asparagus spears).

Add some wood to the back to increase the top heat to approx. 300°C (BOBBY: approx. 280°C).

Cut the goat's cheese into four equal pieces, place next to the asparagus and drizzle each with a teaspoon of honey.

Place the vine tomatoes on the hot dish as well.

Place the Celtic dish in the hot Merklinger for a further 5-7 minutes until the bacon is nice and crispy and the goat's cheese is gratinated.

Garnish the cheese with the thyme before serving and place the quartered strawberries on top of the asparagus.

Drizzle everything with a little olive oil and sprinkle with salt flakes.

Tip:
Drizzle the asparagus with wild garlic pesto as desired.