asparagus

Bacon Wrapped Asparagus

Total Time: 30 minutes

Servings: 3-4

This bacon wrapped asparagus is a fun way to dress up your favorite springtime perennial! Serve this easy recipe as a tasty side dish for Mother’s Day Brunch. Show your mother how much you love her by serving this with a fried or poached egg, toast, and a side of fruit. However you serve these young shoots wrapped with love, your mother will be impressed.

Ingredients

  • 16 spears of asparagus

  • 16 strips of bacon

  • freshly cracked pepper

Preparation

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  1. Preheat oven to 400ºF.

  2. Line a full size baking sheet with parchment paper.

  3. Prepare the asparagus by taking the end of the asparagus between your thumb and forefinger and bend at about 1/4 of the way up from the bottom until it snaps. Discard the bottom (or save it for soup stock). Lay the trimmed piece next to the remaining asparagus on a cutting board with the tops of the asparagus aligned evenly. Cut off the woody end of the asparagus so they are all uniform and roughly the same size with the one you snapped off earlier.

  4. Wrap each asparagus spear with one piece of bacon spiraling around each spear and place them single layer on the lined baking sheet.

  5. Season with freshly cracked pepper.

  6. Bake for 20 minutes. Meanwhile, you can make a couple of mimosas for you and your mother or fry a few eggs sunny side up.

  7. After the bacon is crispy and the tops of the asparagus looks charred, serve immediately with that fried egg you made earlier and some fresh fruit.

Happy Mother’s Day!

30 Minute Surf 'n Turf

Total Time: 30 minutes

Servings: 2

Did you forget to make dinner reservations for Valentines Day? Skip the hassle of going out, and have a romantic dinner at home instead. You can impress your date with this simple Surf ’n Turf recipe that takes only 30 minutes to make. This fancy feast without the fuss is a sure way to win that special someone’s heart.

Ingredients

Herb Butter with Shallots

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 Tablespoons flat leaf parsley, finely chopped

  • 1/4 teaspoon tarragon, chopped

  • 1 tablespoon finely minced shallot

  • 1 clove garlic, chopped

  • 1/2 teaspoon grated lemon zest

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon flaky sea salt

Surf’n Turf

  • 2 lobster tails (6-8 ounces each)

  • 2 ribeye Steaks (1-1.5” thick 8-12 ounces each)

  • 1/2 pound of asparagus

  • 1/2 teaspoon of smoked paprika

  • 1 tablespoon of extra virgin olive oil, divided

  • 2 tablespoons of melted butter, divided

  • flaky sea salt and pepper to taste

  • lemon wedges for garnish

  • flat leaf parsley for garnish

Preparation

Make ahead: Herb butter with shallots

  1. In a large mixing bowl combine butter, parsley, tarragon, shallot, garlic, lemon zest, salt, and pepper.

  2. Mix until everything is incorporated.

  3. Put butter herb mix in a ramekin, cover and refrigerate for at least an hour (this can be made 3 days in advance).

30 minutes before your guest arrives

  1. Preheat oven to 400ºF.

  2. Season steaks generously with salt and pepper on both sides. Set aside.

  3. Prepare the lobsters. With kitchen shears, cut down the center of the lobster back, leaving the bottom still intact. Pry open the back to expose the flesh and set aside (this can be done the night before and left covered in the refrigerator).

  4. On one side of a rimmed baking tray, lay out asparagus single layer. Drizzle with a tablespoon of extra virgin olive oil and season with salt and pepper.

  5. Place lobster tails on the rimmed baking tray opposite of the asparagus. Spoon 1/2 a tablespoon of butter over each lobster, season with the smoked paprika. Set aside.

  6. Heat up a cast iron grill pan on medium high heat. Once the pan gets hot, drizzle the remaining olive oil over the pan. Place the steaks on the grill pan and turn heat down to medium. Sear for 3-5 minutes depending on thickness of the steaks (reduce heat and searing time if steak is browning too quickly). Flip the ribeye steaks over and spoon melted butter over each steak. Cook for another 3-5 minutes. Holding one steak at a time with tongs, brown the fatty edge of the ribeye.

  7. Transfer skillet to the oven. Roast until the ribeyes until the thickest part of the steaks registers desired doneness on thermometer (between 5-10 minutes). Once steak has finished cooking, transfer to a plate and cover loosely with aluminum foil and let rest for about 10 minutes.

  8. Meanwhile set your oven to broil on high heat.

  9. Place the baking sheet with the lobsters and asparagus in the oven about 4-6 inches from the upper broiling coils. Broil for about 8-10 minutes depending on the size of the lobsters.

  10. Divide the lobster tails, steaks, and asparagus between two plates. Place a generous amount of the herb butter on top of each steak and lobster. Garnish with parsley and lemon wedges. Serve immediately.