Saturday, April 30, 2011

Asparagus and bacon

I made another asparagus tart, but this time with American-style bacon. It was good, but I think I like it with ham better. For one thing, we only had four strips of bacon left, so there was less meat in the tart than usual.

Each bundle is made by wrapping four cooked asparagus spears with a strip of blanched bacon.

I blanched the bacon strips in water to pre-cook them before wrapping the spears. Then the exposed bits of the bacon got nice and brown and crispy in the oven. The original recipe for the tart called for parma ham or prosciutto to wrap the bundles of asparagus. That was good, but we like the plain ham version that we do now better.

7 comments:

  1. This is one of my favorite things that Fred makes for me. I love it! And next time, I'll eat breakfast and then check out your site. I should have known better. Okay, off to my Fiber-One! Yuk, how boring does that sound now?
    Oh, and I'm glad to hear that the party supplies went to some folks who could really use them.
    Your Friend, m.

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  2. I think I would prefer the ham too.

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  3. Two of my favorite foods, asparagus and bacon. And the tart looks delicious. But, I'm usually glad to see the end of asparagus season!

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  4. These asparagus plates you keep posting make my mouth water.

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  5. mark, does he make the whole tart? Cool!

    rick, yup. It seems to work better with the asparagus.

    starman, it was pretty good!

    mitch, the season doesn't last long, but when it's over, summer is here!

    bosguy, then my work is complete! ;)

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  6. I never cease to marvel at your culinary skills.

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