Twirled Asparagus – Meat, Veg & Bread

 

Bacon lovers beware!

The bread strips on these twisty morsels soak up the fat making them filling and

2 bunches fresh asparagus, tough ends cut off

3 full packs of bacon (12 oz ea) – sliced lengthwise, cutting off the fatty side

1 pkg puff pastry (14 oz) – cut into 1/4 inch strips (use a floured pizza wheel)

 

 

 

 

 

Preparation:

Slice bacon.
Slice pastry.
Holding bacon & pastry strips together, twirl around asparagus.

Cook at 350 degrees for 30 minutes.

Festive looking, these meat, veg & bread twirls are good warm or at room temperature.

They can be served as appetizers or as part of a meal.

 

Here’s another way to prepare and cook them.

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Fresh (raw) Asparagus Salad

Asparagus SaladSnap, tingle, ahhhh…  With every crunch, the freshness of this salad explodes in your mouth.

I first came across this salad in Chef Anne Burrell’s cookbook, Cook Like a Rock Star where she uses Pecorino cheese. Pecorino is a dry, salty, sheep’s milk cheese.

In this modified version, I substituted shaved Parmesan cheese (Pecorino was not available). I also used thicker stalked asparagus spears as the really skinny ones weren’t available either…  With the pencil thin asparagus, you can use more of it’s length.  If you make this with the fatter ones, you have to keep taste testing to make sure that you don’t start getting into the denser, unsavory part of the stalk that you wouldn’t want to eat.

For this batch of asparagus, I used – approximately – the top half of each spear. To make chopping efficient,  I rinse the bundle and chop with the lower-most rubber band kept in place.  This yields about 3 cups worth.

ingredients

3 bundles of fresh asparagus – rinsed and finely chopped into rounds
1/4 – 1/2 of a raw red onion – finely chopped
1 1/2 cups – 2 cups shaved dry, salty cheese (Pecorino or Parmesan)
4 tblsp. Olive Oil
6 tblsp. Red Wine Vinegar
Salt to taste

Mix all ingredients together and enjoy!

*The flavors of this salad improve over time.