- 6 fresh oysters, cleaned and shucked
- 2 streaky bacon rashers, finely chopped
- 30g/1oz celery, finely chopped
- 4 baby asparagus tips, finely chopped
- salt and ground black pepper
- 30g/1oz mozzarella cheese, grated
In a small pan cook the bacon for 1-2 minutes until crispy. Add the celery and asparagus. Season.
Spoon the bacon and asparagus mixture over the oysters. Sprinkle over the cheese.
Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden brown and melts.