VPWL

Crispy Prosciutto-Wrapped Asparagus

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You gotta love the different things you can do with asparagus.

Ingredients:

  • 22 asparagus spears about ½” diameter with ends trimmed
  • 1 Tab olive oil
  • 1 pkg thin cut prosciutto, cut in half lengthwise (Prosciutto di Parma)

Directions:

  1. Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element.
  2. Place the asparagus on a baking sheet.
  3. Drizzle it with the olive oil
  4. Using your hands, roll until the spears are evenly coated with the oil.
  5. Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto.
  6. Replace wrapped spears onto the baking sheet, leaving as much space as possible
  7. between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
  8. Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over.
  9. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 2 minutes more.

Serves: Makes 22 pieces

Source: By Lisa Lavery| Chow.com

Comments: I cut the prosciutto with scissors while it was still on the paper

Mini Big Fat Bacon Sliders

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This is a recipe you make to take to a party once and ever after it is “bring those sliders you brought last time”.  They will disappear!

Ingredients:

  • 1 lb ground sirloin beef
  • 1 tsp ground black pepper
  • 2 tsp garlic salt
  • 1 Tab Worcestershire sauce
  • 1 lb bacon, regular sliced
  • ½ c barbecue sauce (Pay a little more for the good stuff.)
  • 32 sharp cheddar cheese, thin slices (shavings)
  • 32 small spinach leaves
  • 11 Bridgeford frozen rolls (11 of the 18 roles in the package)
  • party picks

Directions:

  1. Cut the frozen rolls into 3 pieces. (easier if they are half defrosted)
  2. Set cut roles on a baking sheet lined with parchment paper.
  3. When defrosted, roll into balls and place back on parchment paper to rise – about 2 hours.
  4. Heat oven to 350°.
  5. Bake rolls for 15 minutes, until browned.
  6. Cut in half to make mini hamburger buns.
  7. Combine ground sirloin with garlic salt, pepper, Worcestershire sauce.
  8. Knead with hands to combine.
  9. Form into (32) ½ oz balls.
  10. Heat oven to 450°.
  11. Cut slices of bacon in half crosswise, making 32 slices.
  12. Cook bacon on foil lined pan until almost done but still flexible – about 6-7 minutes.
  13. Drain off the bacon fat. Save the pan and foil.
  14. Wrap one half piece of bacon around ball of hamburger, pulling slightly to keep taut.
  15. Place patties, bacon seam side down, on a rack.
  16. Press gently on each patty to flatten.
  17. Refrigerate for 20 to 30 minutes to firm.
  18. Place rack on the tray you used to cook the bacon. It is already dirty!
  19. Brush each patty liberally with barbecue sauce.
  20. Preheat oven to 400°.
  21. Bake for 10 minutes, or until bacon is cooked.
  22. Remove from oven and lay a cheese shaving on each patty.
  23. Place spinach leaf on each bun bottom, top with patty.
  24. Brush bun top with more barbecue sauce.
  25. Place bun top on patty.
  26. Spear with party pick to hold together.

Serves: Makes 32

Source: Based on a recipe by Ree | The Pioneer Woman on May 25, 2011