What did you cook or eat today (May 2025)?

Never made them. Are the asparagus raw? I want to try with bacon. What temperature and how long to cook?
 
Chicken and waffle with pepper gravy.
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kaneohegirlinaz said:
TastyReuben is that Prosciutto wrapping?
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Yes!

JAS_OH1 said:
I just hope you didn't add any salt. The 1st time I made them I did that, lol. Sodium bomb!
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I did add salt, but I have a very high salt tolerance. I love it, so it didn’t taste salty to either of us.

I like it when the salt burns my throat on the way down. :laugh:

msmofet said:
Never made them. Are the asparagus raw? I want to try with bacon. What temperature and how long to cook?
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Yes, raw. With the prosciutto, those were thinner spears and it was about 30 minutes at 400F.

At that temp, the asparagus tips were quite crunchy, but not burnt…not crunchy because they were still half-raw, but crunchy because they were past cooked and on their way to burnt, but I caught them in time. I found the crunch to be quite good.

The prosciutto is very thin, of course…even thin bacon might take a little longer. 🤷🏻‍♂️
 
kaneohegirlinaz said:
and then TastyReuben is that Parm over the top of each bundle? Was it before or after baking?
I have all over the above ingredients on hand - just trying think what to serve this with ... :scratchhead:
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Yes, a little parm at about the 20-minute point, just in case the grated egg yolk that went on once they were plated needed a little help.

They’re a great little appetizer on their own, served with a little garlic-mayonnaise as a dip, but they’d be good alongside some lemon chicken, too.
 
msmofet said:
Never made them. Are the asparagus raw? I want to try with bacon. What temperature and how long to cook?
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My advice is to nuke the bacon on paper towels or bake it halfway and drain on paper towels or they'll be sitting in a pool of grease on the tray and the asparagus will be overcooked before the bacon is cooked. Prosciutto is pretty lean so no need to do that.
 
TastyReuben said:
Yes, a little parm at about the 20-minute point, just in case the grated egg yolk that went on once they were plated needed a little help.

They’re a great little appetizer on their own, served with a little garlic-mayonnaise as a dip, but they’d be good alongside some lemon chicken, too.
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Yeah you can also make meal out of it by adding more cheese and veggies. It's one of our favorite ways to use fresh garden vegetables in the summer
Recipe - Prosciutto wrapped asparagus topped with fresh goat cheese and mozzarella
 
I grill the asparagus with some EVOO plus S&P, then wrap them with prosciutto. Just my personal taste, but I cannot stand cooked prosciutto, except very minimally cooked in pasta Primavera. I dress the asparagus bundles with some lemon juice, S&P, and a bit of EVOO. They are served as part of an antipasti meal.
 
As I mentioned in another thread, I only needed some gravy for tonight's supper and I really didn't want to make it myself ... this isn't necessarily the prettiest looking plate, but it was DANG DELICIOUS!!!
I said, we're having a "local kinda day" (really the last 24 hours has been foods that are very Hawaii-ish ... only thing missing is a scoop of Macaroni Salad instead of the vegetables).

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Local-style Hamburger Steak made with leftover grilled burger patties, jarred gravy doctored up with some caramelized onions and a wild mushroom medley (frozen from Trader Joes), a fresh pot of steamed white rice and some steamed from frozen cut green beans.
DH left a good two bites of vegetables on his plate, when I had clearly stated that little boys who did not finish their vegetables got no dessert later ... he wolfed that down too! :laugh:
 
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