On the hunt for asparagus recipes? Here you go.
If you’ve read any of my articles, then you know that I love dove & pigeon poppers. But since man cannot live by dove poppers alone, why not expand our menu? It is spring and many of you are/will be out hunting for wild asparagus.
While I’m not an expert wild asparagus picker … I can cook and eat it! And while on this line of thought — I think that I’m going to try this recipe on morel mushrooms and see how it works out. If suddenly my column disappears then you’ll know not to try that one.
This will be an easy recipe although it is a little bit of a pain to wrap the stalk. So let’s get started. I’m not sure if it really helps but if you want to, you can soak the asparagus stalks in a marinade, I suppose. I cut the bottoms off of the stalk to remove the dried-out surface.
Next, we’ll want to wrap the stalk with bacon. Since Katy calls me the eternal tightwad, I recommend buying regular bacon instead of thick cut. This way the bacon will stretch further. Not that it takes a Ph.D. but it is a little tricky getting started on the wrapping.
You’ll want to stick the end of the stalk on end of a slice of bacon and start wrapping it around the stalk in a barber pole design. It will be a little slippery but you’ll get the hang of it. When I get to the head of the stalk, I pin it with a toothpick. I’m sure some people will tell you that it is imperative to soak the toothpicks in water so they don’t burn but I haven’t any problem with that.
You can fry the finished product in a Lodge cast iron skillet and they will be good. But the ultimate is to throw them on your Camp Chef pellet smoker. On the grill poppers and asparagus poppers taste 100 times better.
If you want to spice up your asparagus poppers a little cut some thin strips of jalapeños and lay alongside of the asparagus stalks. Another thing I might try tonight is using some pepper bacon. I bought a 3 pound package at Albertsons this weekend and the thought hit me to do so. It is thick cut but I think it ought to be good.
Ok, here’s where the thought for this recipe came from. Saturday night I was going to grill some ribeyes and needed a few side items. I had just got back into town and looked at the Albertsons ads in our friendly local Idaho Press newspaper. The ad had a pic of bacon wrapped asparagus. Hmmm … that looked good but do we want a plain ole yuppy appetizer dreamed up by some juvenile recent graduate out of a culinary school? No way. Let’s use some wild asparagus, stick in a jalapeño slice and throw them on the smoker.
Now we’re talking some good Idaho food. Happy eating.