New Asparagus Spears

What’s Cooking in Gail’s Kitchen? The Food Whisperer: New Asparagus Spears! Every once in awhile I have an “Ah-ha” moment when I come across fresh produce that I haven’t seen in awhile. This was one of those times. New asparagus smells clean and earthy. It also looks incredibly bright green with splashes of purple on the tips, which should be tightly closed. Make sure the stalks are firm and straight. If they seem to bend quite easily, they’ve already begun to wilt. Put them back. Personally, I prefer the thinner stalks simply because they cook much faster.

NEW ASPARAGUS SPEARS

Ingredients:

15-16 asparagus spears

1/2 red onion, sliced

1/2 cup caper berries, halved

2 tablespoons olive oil

Everything But Bagel seasoning, to taste

Fennel stalks, for garnish

Instructions:

Preheat oven to 400°. Wash and trim asparagus spears. Place into an iron skillet. Arrange the red onion slices and caper berries. Brush generously with olive oil. Sprinkle with Everything But Bagel seasoning. Bake in the oven for 8-10 minutes, or until slightly charred. Remove from oven and garnish with fennel stalks. Serve immediately.

Yolk-Drenched Asparagus Spears

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Yolk-Drenched Asparagus Spears! Sometimes I am taken by surprise at the elegance of simplicity. Remember the slang term for K-I-S-S? Keep It Simple, Stupid! Well, that goes for preparing and photographing food as well. By eliminating fancy techniques and complex recipes, it allows anyone to feel like a master chef. I know I did. Words of Advice: Do your prep work so everything comes together like clockwork in mere minutes. The proof came when my husband clapped his hands and asked me to make it again…soon.

YOLK-DRENCHED ASPARAGUS SPEARS

Ingredients:

1 pound fresh asparagus, trimmed

1/4 pound bacon, crispy but pliable

1/4 cup Parmesan cheese, shredded

4 eggs

Sea salt, to taste

1/4 teaspoon dried parsley, for garnish

Toast, for serving

Instructions:

Cook the bacon until crispy but still bendable. Drain on paper towels. Set aside. Steam the asparagus until crisp-tender, 3 minutes. Transfer to a plate. Divide into servings. Wrap one piece of bacon around each asparagus bunch. Sprinkle with shredded parmesan cheese. In a saucepan, fill water enough to cover eggs, by sight. Bring to a boil. Remove from heat so the water is smooth. Gently crack eggs into the water, so as not to break the yolks. Leave plenty of space between eggs. Cover with a lid. Poach until the whites are set, but the yolks are runny, 2-3 minutes. Using a slotted spoon, carefully remove each egg and set it on the asparagus bundle. Season with sea salt. Garnish with parsley. Serve with buttered toast.

New Asparagus Spears

What’s Cooking in Gail’s Kitchen? The Food Whisperer: New Asparagus Spears! Every once in awhile I have an “Ah-ha” moment when I come across fresh produce that I haven’t seen in awhile. This was one of those times. New asparagus smells clean and earthy. It also looks incredibly bright green with splashes of purple on the tips, which should be tightly closed. Make sure the stalks are firm and straight. If they seem to bend quite easily, they’ve already begun to wilt. Put them back. Personally, I prefer the thinner stalks simply because they cook much faster.

NEW ASPARAGUS SPEARS

Ingredients:

15-16 asparagus spears

1/2 red onion, sliced

1/2 cup caper berries, halved

2 tablespoons olive oil

Everything But Bagel seasoning, to taste

Fennel stalks, for garnish

Instructions:

Preheat oven to 400°. Wash and trim asparagus spears. Place into an iron skillet. Arrange the red onion slices and caper berries. Brush generously with olive oil. Sprinkle with Everything But Bagel seasoning. Bake in the oven for 8-10 minutes, or until slightly charred. Remove from oven and garnish with fennel stalks. Serve immediately.

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? The Chow Down: Dill Pickle Bacon Spears! If you’ve ever drooled over the thought of a dill pickle appetizer, be prepared to reward yourself with this amazing recipe you can make at home. For the perfect zing of flavor, choose zesty garlic dill pickle spears. I recommend visiting the butcher department at your favorite grocers to buy a pound of thick sliced hickory-smoked bacon. You only need a half a pound for these appetizers, but trust me, you’ll finish it later on. Not only is the flavor unsurpassed, but the mere texture of thick bacon combined with the garlic pickles is highly addictive. Go ahead, slather them in creamy buttermilk ranch dressing for an unbeatable combination. You’re Welcome!
DILL PICKLE BACON SPEARS 
Ingredients:

12 dill pickle spears, zesty garlic

6 slices thick bacon, cut in half lengthwise 

1/3 cup buttermilk ranch dressing

Chives for garnish 
Instructions:

Preheat oven to 350°. Arrange the 12 bacon strips on a wire rack that is placed on a foiled-lined baking sheet. Bake 25 minutes. Remove from oven and cool until easy to handle. Wrap each dill pickle spear with one strip of bacon, seam side down. Secure with 1-2 toothpicks. Return dill pickles to wire rack and bake 25-30 minutes longer until bacon is crisp. Remove from oven and arrange on a platter. Pour buttermilk ranch dressing into a dip bowl. Garnish with fresh chives. Serve warm.