Summary
Many years ago, BC (Before Children) when I worked downtown, a friend of mine introduced me to a sandwich available at the lunch bar at the late, lamented Harman's Drugstore. It was a double-decker toasted asparagus and pea meal bacon sandwich with cheddar cheese. It was a revelation, and I took to making my own version. (Toast and butter three slices of bread, cook the bacon and layer it all with the steamed asparagus and thin-sliced cheddar, then, after wrapping it in tin foil, heat it in the oven for 20 minutes or so to let it melt the cheese. That's a sandwich.) It also happened to be spring when I first had this wonderfully, delectable, buttery thing, and an actual object lesson on how nicely asparagus goes with ham, or in this case, bacon.
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets and cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into nine rectangles: two cuts down from the top, two cuts across. On one rectangle, place an asparagus spear at the bottom of the short side of the rectangle with the tip extending past the dough by 5 cm (2 inches). Sprinkle with 5 ml (1 tsp) Parmesan. Roll up spear and seal with butter. Repeat with remaining phyllo and spears.Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 15 ml (1 tbsp) melted butter over bread crumbs. Bake until asparagus is tender-crisp and the bread crumbs lightly browned, about 10 minutes.See the full content of this document
Extract
If the Spear-It Moves You
Asparagus a perfect side on your Easter dinner table
It's spring!Somewhere on the planet, that is. Not here. But somewhere.This means, of course, that nature and farmers have marched on (evidently without us), and the next round of seasonal fruits and vegetables will be on the shelves. Asparagus will be right up there and if you're celebrating Easter this coming weekend, ham and asparagus is a pretty nice comb...See the full content of this document
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