recipe

so somethign good from the past few days. i got to cook! and since i'm always torturing James with my really quick miscellanous recipes, here's a good one. so life isn't all doom and gloom when i can be in the kitchen and enjoying the smells and feel of what's going on around me.

tonight was salmon rolls with crab meat filling (didn't make them, bought from grocery store.. just baked them. so don't get ultra impressed though they were lovely...)

but here you go.

this originally came from the silver palate cookbook, so i can't take full responsibility for it. but we've modified it slightly.

1 lb of raw aspargus, washed
1 package of cream cheese, slightly warmed (only to make stirring easier)
1 lb of bacon
garlic powder, black pepper and italian seasonings to taste.

preheat oven to 35o F.
take warmed cream cheese, stir in seasonings to your taste.
after having washed asparagus spears, break the bottom ends off, roughly the bottom inch. you'll feel the spear bend or give there.
naturally.

take a strip of raw bacon, smear the cream cheese mixture on it. maybe a tablespoon? maybe more. take about three spears, lay them on top of one end of the smeared bacon and roll the bacon around the group of spears. place on baking sheet.

a one pound bunch of asparagus will do roughly 8 rolls. there's usually some bacon left over. you can bake it int he oven as bacon or smear that with creame cheese too and just roll it without the asparagus.

bake the rolls on baking sheet for about 15 minutes until the bacon is cooked. (it won't be crispy, but you'll be able to tell.)

take out and serve directly. it's a great dish, rich though. it's hard to eat more than two. if they cool warm them up again because these don't do well cold.