wrap prosciutto around and then roast in the oven for 5-7 mins. I did not enjoy it at all. The prosciutto turned out to be way too salt for my taste, it was almost painful to eat it. I eat a lot of prosciutto but have never cooked it like this before. Funnily enough, if one uses it to make Saltimbocca, it turns out fine, but this way, not for
me. However, an alternative is to use regular bacon and that might work although I don't think I will be trying it. Asparagus was fine
of course and I did eat the prosciutto, too expensive to just chuck away. Very disappointing. Luckily our supper ended up with fresh, local strawberries. Better than I thought they were going to be, a tad early yet. We eat them with yoghurt which makes a nice dessert.
I hate writing my blog direct to blogger. I have tried several times to get the berries pic where I wanted it, with no luck at all. Grrrr. By the way, this is recorded as being post No. 2222.
I, like many of you I'm sure, have a notification on my computers offering a free upload of Windows 10. I was thinking it may be a hoax or spam or something, however, I am assured that it is a genuine offer. However, I don't think I want to upgrade on my laptop as I have some old programmes running which are somewhat reluctant to work for Windows 7, heaven knows what would happen if I upgraded. That's one of these problems if one upgrades. There are many programmes which just fall by the wayside because they are no longer supported by their original maker. Trouble is when they are full of data, you don't want to lose them, or I don't.
On Tuesday I discovered there are 74 farmers in Ontario growing asparagus on 3,000 acres. I don't think even I could make a dent in that much asparagus. I'd have a good try of course. That is one hell of a lot of asparagus isn't it? There is a video at this link which includes footage of Tim Barrie, our local farmer.
I received a link to an asparagus omelette recipe in the comments yesterday, it made me think of this recipe.
Asparagus and Cheese Omelette Wrap
1 tsp chipotle purée (optional)
1/2 tsp salt
1 tsp extra virgin olive oil
2 Tbs chopped fresh chives or green onions
1/2 cup grated smoked cheddar or smoked mozzarella
3 spears asparagus, trimmed, cooked and diced
1 10 inch whole wheat flour tortilla
1. Beat eggs lightly with water, salt and chipotles.
2. Heat oil in a 10 inch nonstick skillet and add eggs. When eggs start to set, swish them around so that the unset top rotates to the bottom. Sprinkle with chives, cheese and asparagus. Cook a minute longer, just until cheese starts to melt.
3. Meanwhile, warm and soften torilla in a skillet (about 1 minute) or microwave about 10 seconds, or wrap in foil and heat in a 300°F oven for 10 minutes. Slide the omelette onto the tortilla and roll up. Cut in half on the diagonal for a sandwich or in slices for appetizers.
These are great for a breakfast or brunch sandwich. You can make them ahead and wrap in foil and reheat in the oven, or you can slice them for little appetizers and serve hot or cold. Asparagus is a good low calorie source of folate and vitamin C; six spears contain 100 migrograms of folate, 25% of your recommended dietary allowance, as well as 20 milligrams of vitamin C - all for only 25 calories. Asparagus also contains fibre, important antioxidants and is a useful source of B6 and potassium