Apr 22, 2014

Sizzling Asparagus & Bacon Kabobs

Sizzling Asparagus & Bacon Kabobs

This this this this this! Did I say ‘this’ already? I hate repeating myself, but I really need you to know you have to make these kabobs! You need them in your life. Everyone does.

You take everything good in this world and you put it on a stick, grill it and then you eat it. It cannot possibly be any easier.

They are so simple, but so delicious. I served these beauties as an appetizer and they hit all the rights spots for everyone who ate them. Kiddo loved them, but then again, he loves anything that’s on a stick and has bacon in it, so he’s no reliable gauge.

Anyhow, if you need a simple go-to dish that will give you flavour as well as the wow factor now that asparagus are in season… this is it!

 

Ingredients:

bunch of green asparagus (we need the tips)
bunch of white asparagus (we need the tips)
thin bacon slices
few drops of basil oil
coarse sea salt
freshly cracked pepper
wooden skewers

Optional: Parmesan flakes
 

Directions:

 
For an appetizer I wouldn’t take this past 2 kabobs per person; that’s 4 asparagus tips per kabob. Add soft-boiled eggs, shaved Parmesan and some crusty bread for an amazing lunch!
 

They’re so pretty and perky. I couldn’t possibly love them anymore.
Sizzling Asparagus & Bacon Kabobs

Peel the white asparagus and make sure they’re about the same size as the green ones. Cut off the tip, 2 to 2 1/2 inches or so.
Sizzling Asparagus & Bacon Kabobs

 
The remaining white asparagus went into my creamy asparagus soup and the green ones went into a beef & asparagus stir-fry.
 

Boil the tips in lightly salted water for 5 minutes.
Sizzling Asparagus & Bacon Kabobs

Rinse with cold water to stop the cooking process and drain well.
Sizzling Asparagus & Bacon Kabobs

Then there’s bacon. Bacon rights all the wrongs in this world.
Sizzling Asparagus & Bacon Kabobs

Grab your skewers, start with the bacon followed by an asparagus tip, fold over the bacon, another tip and keep going like this until the bacon has been woven through. Press them together.
Sizzling Asparagus & Bacon Kabobs

Heat a grillpan, lightly oil it and grill the kabobs 2 to 3 minutes on each side. That’s it.
Sizzling Asparagus & Bacon Kabobs

This is foodie heaven for real.
Sizzling Asparagus & Bacon Kabobs

Drizzle a few drops of basil oil all over, season with coarse sea-salt and freshly cracked pepper and, optionally, Parmesan flakes.
Sizzling Asparagus & Bacon Kabobs

These come with a ‘highly addictive’ warning. Just so you know.
Sizzling Asparagus & Bacon Kabobs

Sizzling Asparagus & Bacon Kabobs
Ingredients
    bunch of green asparagus (we need the tips)
    bunch of white asparagus (we need the tips)
    thin bacon slices
    few drops of basil oil
    coarse sea salt
    freshly cracked pepper
    wooden sticks

    Optional: Parmesan flakes

Directions
    For an appetizer I wouldn’t take this past 2 kabobs per person; that’s 4 asparagus tips per kabob. Add soft-boiled eggs, shaved Parmesan and some crusty bread for an amazing lunch!

    Peel the white asparagus and make sure they’re about the same size as the green ones. Cut off the tip, 2 to 2 1/2 inches or so. The remaining asparagus are great in soup and/or a stir-fry. Boil the tips in lightly salted water for 5 minutes, rinse them with cold water to stop the cooking process and drain well. Grab your skewers, start with the bacon followed by an asparagus tip, fold over the bacon, another tip and keep going like this until the bacon has been woven through. Press them together.

    Heat a grillpan, lightly oil it and grill the kabobs 2 to max 3 minutes on each side. Plate them, drizzle a little basil oil all over and finish with salt and pepper.

Meal type: Appetizer, Lunch
Servings: as many as you need
Copyright: © kayotickitchen.com
Oct 13, 2013

Avocado, Chicken & Walnut Salad

As often as I eat avocado and chicken salad, I somehow never eat them together. And actually filling the avocado with the chicken salad is such a novel idea that never would’ve crossed my mind had someone in my twitter timeline not posted a photo of this dish while eating it at a restaurant. I really thought it a brilliant idea! It’s quick and easy, especially when you use leftover…