Tuesday, August 28, 2007
Asparagus and Bacon Rolls over Potatoes
I was thinking of cooking these bacon and asparagus rolls for a couple of days before I passed through the local grocery and I saw them staring at me in a friendly bunch and inviting me.
Unlike in Bulgaria, where one can hardly find some decent asparagus, here in the UK it's much more common and fresher.
I bought also a fresh bunch of coriander leaves - almost impossible to be found in Sofia - to add a slight exotic touch to the recipe.
7 slices fresh smoked bacon
14 asparagus spears
for the special potatoes:
5 medium sized potatoed - peeled
vegetable oil, salt, 1/2 coffee spoon of curry powder, similar quantity ground cayenne
60 ml water
for the sauce
50 gr butter
2 tbsp white flour
300 ml milk
80 gr grated cheddar cheese
fresh coriander leaves
First cut the potatoes in slices, mix with the oil and seasoning and place in a pan. Add the water and cover with aluminium. Place in preheated oven to 200 degrees for 20 minutes without removing the aluminium lid.
Put each asparagus spear in boiling salted water for less than a minute and drain well. Combine the asparagus spears two by two and wrap tightly each two in a smoked bacon slice. When wrapping tightly no need of a toothpick to secure the rolls.
Remove the aluminium lid from the potatoes in the oven and place over them the asparagus and bacon rolls.
Bake on 150 degrees heat for some 10 minutes.
In the meantime melt the butter in a saucepan and add the flour, stir well and add the milk gradually, stirring energetically.
Leave on medium heat for some 6-7 minutes until the mixture thickens, but not too much. Before removing from the head add the cheddar cheese. Remove and then add the chopped coriander leaves.
Pour the sauce over the asparagus and bacon rolls and return to the oven for more 5 minutes.
Then serve and enjoy :)