Tuesday, April 2, 2013

Spring and Asparagus with bacon and cream cheese

Spring has sprung and Easter Weekend was a BEAUTIFUL start to spring break week.

Bat came out for dinner. :-) Yay!

Eater Egg hunt was fun for the kids.

At the Egg hunt

Took care of the neighbors' animals.

Billy, the neighbors' billy

They brought back some fresh asparagus from the farmers' stand for me. The neighbors, not the animals.

This fresh beautiful veggie was a perfect match for the potato crusted cod and harvest grain rolls.

A common side dish but easy and delish  What made it easier was that I could put the fillets on the same pan and cook at the same time.

It is really easy to make...

Get a bundle of fresh asparagus.

Rinse the asparagus. 

Cut off the fibrous ends and compost those tough bits. 

Cut the tops in half.

Blanch the  asparagus for about 3 minutes in boiling water/

Drain and pat excess water off with a paper towel.

Get some cream cheese and bacon.

Get 4 pieces of spear and smear about a tablespoon of cream cheese onto the asparagus.

Wrap with a slice of bacon.

Place the bundles on a lines cookie sheet and bake for about 12 minutes at 425 degrees F until bacon is cooked and lightly browned.

Thanks for the Asparagus Kellie!

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