43121 bacon asparagus wraps dish Recipes

bacon, asparagus tips, drained, thick slices sourdough bread, lightly toasted, sharp cheddar cheese

asparagus (washed ), extra virgin olive oil, bacon, salt and pepper

bacon , crisp-cooked, drained, and chopped, frozen cut asparagus, thawed and well-drained, bottled roasted sweet red pepper, drained and chopped, dry white bread, cut into 1/2-inch cubes (about 8 cups), shredded swiss cheese (12 oz), eggs, milk, dry mustard (or 3 tsp dijon mustard), salt, cayenne pepper

bacon, sliced , and the slices are sliced in half, butter flavored cracker (i use club crackers)

bacon, basil, shrimp, peeled,tails on,and deveined, salt, ground black pepper, lemons, cut into wedges

prosciutto, 20 very thin slices, asparagus , about 20 roasted (you can use roasted with garlic and fresh thyme, roasted with lavender, lemon and garlic or your favorite), cheese , 20 pieces (use your favorite used simi firm cow milk with truffle)

fresh asparagus, trimmed, water, olive oil, grated parmesan cheese, grape tomatoes, halved

blue cheese, crumbled, cream cheese, softened, egg, white bread, crusts trimmed, frozen cut asparagus, butter, melted

extra-virgin olive oil, sherry vinegar, shallot, minced, salt, freshly ground black pepper, stalks each white and green asparagus, ends trimmed (24 total ), serrano ham (or prosciutto), each cut into 4 strips, frisee, seedless green and red grapes, halved, sliced roasted almonds

sirloin tip steaks, goat cheese, beef bacon, asparagus spears, fresh

asparagus (medium thickness ), prosciutto di parma (sliced thin but not paper thin), olive oil, salt and pepper, olive oil, onion, chopped, garlic cloves, sliced, fresh mushrooms, sliced, dry crushed red pepper, italian plum tomatoes, chopped , juices reserved, tomato sauce, sugar, basil, chopped, oregano, chopped, fontia cheese (grated )

asparagus (1 bundle of thick spears & 1 bundle thin spears), pack of phillo dough, cube of butter, parmesan cheese (grated ), minced garlic, cream cheese

bacon (about 1/4 lb), asparagus, balsamic vinegar, dijon mustard, extra-virgin olive oil, head frisee (french curly endive) or 1/4 head chicory (curly endive)