Text 25570, 83 rader
Skriven 2015-04-01 07:15:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Spare Gus was:Brewski 44
================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Good for you. I'm sure your skin and tissues will rejoice.
 DD> Actually the needles were so fine that it wasn't a major pain to stab
 DD> myself. But, still .......

 ML> Ah, rather like insulin needles. I still hate 'em.

Eggs Ackley like insulin needles. I'm not a fan of either ......... 

 ML> Another way to enjoy asparagus is burnt to a crisp.
 ML> I think there should be a half-and-half raw and roasted
 ML> dish - that would be cool.

 DD> Never tried overcooked asparagus. Some day I may get an opportunity to
 DD> correct that.

 ML> Clarification. Don't deal with overcooked asparagus in liquid.
 ML> We're talking about a dry heat. Speaking of which, I broke 100
 ML> two days ago - I was going to tough it out, but in the third
 ML> inning I asked Swisher to go out to the car to pick up some
 ML> sunscreen (this particular park didn't have any on hand). Turns
 ML> out just before I begged him, the weather bureau recorded 101.8F
 ML> a mile from where we were, and I was in full sun at the time.

Sort of like this?

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Crispy Prosciutto-Wrapped Asparagus
 Categories: Five, Pork, Vegetables, Appetisers
      Yield: 17 servings

  1 1/2 lb (34 med) asparagus spears;
           - ends trimmed
      1 tb Olive oil
           Salt & fresh ground black pepper
     17 sl Paper thin prosciutto: halved
           - lengthwise (about 7 ounces)

  Heat the oven to broil and arrange a rack about 5" to 6"
  below the heating element. Set a large plate aside.

  Place the asparagus on a baking sheet, drizzle it with the
  olive oil, and season with salt and pepper. Using your
  hands, toss until the spears are evenly coated with the
  oil. Transfer them to the large plate and set the baking
  sheet aside.

  Starting just under the scaled tip of the asparagus, wrap
  each spear with 1 slice of prosciutto in a downward spiral
  toward the cut end, just barely overlapping the seams of
  the prosciutto. Place on the baking sheet. Repeat with the
  remaining asparagus, leaving as much space as possible
  between each spear while still fitting all of them onto
  the baking sheet. (Make sure the spears dongCOt actually
  touch, or the asparagus and prosciutto will steam and
  wongCOt crisp.)

  Broil for 3 minutes, remove the baking sheet from the
  oven, and flip the asparagus over. Return the baking sheet
  to the oven and continue to broil until the asparagus is
  charred in spots and the prosciutto is crisped and
  browned, about 3 minutes more.

  NOTE: For the perfect balance of crispy prosciutto and
  tender asparagus, choose asparagus spears that are 3/4" to
  1" thick. Stay away from the pencil-thin or very thick
  mature spears.

  By Lisa Lavery 

  Recipe from: http://www.chow.com

  Uncle Dirty Dave's Archives

MMMMM

... The coward dies 1000 deaths, the brave man ... only 500 -- Meredith Wilson
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)