A lot of people go to college and “discover themselves.” I was not one of them. I graduated from high school with a pretty good idea of who I was and in what I believed. What I learned in college was how to be happy with me. And, that surrounding myself with those who would always be there, at my best and ugliest, was what was important.
After college, I moved to Washington. I worried the change would ruin my California friendships. It didn’t. I was afraid things would be awkward when I visited a year and half later. They weren’t. I expected the trip to make me miss my friends even more. I contemplated tucking them into my carry-on luggage.
When I arrived on a Friday in mid-December, it was like nothing had changed. We ended up sleeping on the couch and one or more of us might or might not have snored. It was fantastic.
There was Corn Cob (throwing bean bags through holes cut into wooden boards) and mix and match dinners. There were stories of cell phones dropped into sewage grates, mad dorm room escapes through windows, and the unfruitful acquisition of 7-foot wooden man – I felt like I was home.
In my group of friends, Malz isn’t known for her cooking. But, she has a few tricks up her sleeve. Her Prosciutto Wrapped Asparagus is a pork lover’s version of getting your veggies. Unfortunately, the recipe calls for prosciutto and Alouette cheese. Both are expensive. To make a more affordable version, I like to swap cheap, thin bacon for the prosciutto and a garlic cream cheese for the Alouette. You should also, keep in mind asparagus is expensive out of season. This appetizer is typically best served during, dun dun dun, asparagus season.
Note: Asparagus is not in season, particularly here in Washington. So, the pictures show the prosciutto version, which is made with bundles of thin spears.
Bacon Wrapped Asparagus
Buying cheap bacon for this recipe is not just about saving your pocket book, though that’s a definite bonus. Cheap bacon is thin and you’ll need it to be for this recipe.
1 bunch asparagus
Bacon (1 slice for every 2 asparagus spears, about ½ a pound)
Garlic cream cheese (about 4 ounces)
Trim asparagus spears.
Note: You want to cut or break off the dry, dead ends of the asparagus on the stalk side.
Preheat oven to 400 degrees. Cut each bacon slice in half the long way, creating two long thin strips with each slice of bacon. Spread a thin coating of cream cheese on one side of each bacon strip.
Starting just under the tender tips, wrap bacon in a spiral motion down the asparagus.
Note: Overlap the first bit of bacon to create a tighter wrap.
Serve warm whole or cut in half.
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