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.
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.
Chard, tender and green
5 hours ago