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April 8, 2011

Living in the CSA: Asparagus and bacon on toast

baconasparagus.JPG

I was still trying to figure out what to do with my asparagus earlier this week when Richard posted a link to this recipe on Facebook, Asparagus and Bacon on Toast.

It amuses me that the link gives credit to someone for "inventing" the sandwich's recipe. Can a sandwich really be invented? Well, either way, hooray for "Marion Zuchowski, the mother of a longtime asparagus farmer in western Massachusetts," because this was a great dinner. (I have a real photo I'll replace this one with once I get back to my camera card.)

Recipe: Asparagus and Bacon on Toast

Source: Saveur

1 lb. fresh asparagus
1–2 tbsp. butter
Salt and freshly ground pepper
8 pieces toast, buttered
4 slices cooked bacon

1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part (see Prepping Asparagus). Discard ends. Cut asparagus into 2" pieces. Steam in steamer basket set over a pot of simmering water over high heat until very soft, 15–20 minutes.

2. Transfer to a bowl, toss with butter, and season to taste with salt and pepper. To make sandwiches, divide spears evenly among 4 pieces of the toast, arrange 1 slice of bacon on top of each, and cover each with another piece of toast.

Notes: I made that amount of asparagus and bacon and ended up with only two sandwiches. Your mileage may vary. Also, I used less butter and a dash of olive oil, and I didn't cut the asparagus into pieces. I steamed them after breaking off the ends and then laid the spears across the bread. This was wayyyy better than I thought it was going to be, just a great mingling of flavors. Not gimmicky at all. 

Posted by Sarah Kickler Kelber at 11:42 AM | | Comments (5)
Categories: CSA, Living in the CSA, Recipes
        

Comments

Asparagus makes a great sandwich. A friend gave me this suggestion: blanching it and rolling individual spears up with seasoned mayo in really squishy white bread, crusts cut off and flattened with a rolling pin. Awesome party appetizer.

From my cousin in California, via Facebook:

OK, I must comment on the bacon/asparagus sandwich. Meg and the kids are here and Meg and I are both sandwich lovers. Today I made the bacon/asparagus sandwich on grilled sourdough with cheddar and tomatoes. The icing on the cake was putting mayo mixed with Old Bay seasoning on the bread. I wish you could have been here when we were eating...my kitchen sounded like the restaurant scene from 'When Harry Met Sally'...awesome! On a related note, did you know that Bubby never ate sandwiches? Even in the Nursing Home when they served her a sandwich she took it apart and ate it in pieces.

Hooray for the asparagus being in and hooray for Bubby!

Huh? One slice of bacon per sandwich? ONE?

I believe it should be a one-to-one ratio of bacon slices to asparagus spears.

This is just one reason why we love Bucky!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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