Well well well… here we are. It’s happened. I’m in finals week. I made it. My first term of culinary school has just been knocked out and doesn’t know what hit it.
It was a tough winter. I battled with the loneliness of moving to a new place, the challenge(s) of returning to school, a heavy workload, MATH, financial struggles, transportation issues and so on. Our good friend life.
My math grade is teetering on an A- and after my final, may be a B, but in every other one of my required courses (psychology, writing, computer skills and college skills) my grade is an A or A+. I worked my arse off this term and earned the shit out of those A’s.
I feel like a force to be reckoned with… Like a building wind on the plane that finally grew into a tornado. This tornado tore through town and left rubble. I can do whatever I want and no one can stop me. And that’s that.
So, now that I’ve gone on my narcissistic rant, here is a simple, yet brilliant, recipe.
Now that we are in full swing of Spring, my good friend Asparagus officinalis has been making some exciting appearances. Slim, dressed in green and always showing off a stunning and full head of hair, asparagus has the world mesmerized by its delicate flavour and crisp (when young) texture.
Asparagus doesn’t need much preparation: roasted, baked, pan-fried, seared or steamed, asparagus releases flavour for every technique.
Asparagus charms the pants off all seafood and meats. Asparagus compliments everything. Shrimp blushes when asparagus walks by, ribeye cannot stop giggling and bacon… well, bacon can’t stop wrapping asparagus in its arms. In this particular recipe, asparagus and bacon recklessly eloped, leaving their families to start a better life anew. Their romance was full of dangerous passion and lust, which in the end destroyed them (in my mouth).
This recipe is so easy, yet it is very fancy. These little bundles of soft, meaty-green goodness are perfect as an hor d’oeuvres or as a side. Or, as always, just by itself.
Lemon Zested Bacon Wrapped Asparagus
- 12 ounces (1-2 bunches) thin, green asparagus
- 1 12-ounce pack of bacon
- ½ a lemon’s zest
- pinch of salt
Preheat oven to 400ºF/200ºC/Gas mark 6.
Rinse asparagus and shake until mostly dry. Cut off the last inch of the bottom of them stems to avoid the stringy bits. Section them into groups – about quarter-sized circumferences.
Tightly wrap each section with a slice of bacon starting at the bottom, or thickest point and going towards the top, or thinnest point.
Lay your meaty, green bundles in a casserole pan side-by-side. Alternate their direction to fit more in the pan and to make sure the tops get enough grease.
Sprinkle zest and salt over the whole pan.
Bake for 20-25 minutes then broil on high for 3-4 minutes. Doing this will prevent the need for turning them over.