Spring MAY have finally sprung, this week. We have forecasted temperatures in the 70’s, and it’s not even weird! Hoping that good weather is here to stay for us. I heard birds this morning, our front flowerbeds have blooms, and the horse’s coats are finally growing out to their spring coat. Party time!
I’ve had a few fun purchases come up, all TOTALLY different… but let me give you an idea of what I’ve been doing:
5 spools of cotton cord rope. Bought the whole darned store out. Currently making a plant hanger… will let you all know how it comes out
A 10 inch ring so I can make another dream-catcher… TBD, y’all will love this (when will I have time to do these things??? Literally laughing out loud as I type this)
A saree….! To wear for a wedding I’m going to in two weeks in North Carolina
A shedding blade for my dog because our hardwood looks like carpet at the moment
What’s on my list though in the immediate future is just getting friends together to enjoy the warmer weather, and food. I can’t wait to do some wine-tastings, some fun outdoor barbequing, making crafts outdoors, and just fun springtime stuff! I shared a delicious cocktail idea with you guys last week, so with your drinks you’ll need some hors d’oeurves to go with it.
I think asparagus gets a really bad rap and I just don’t know why. Aside from stinky-tinkle (sorry), they’re just delicious, not to strong of a flavor, and are just an all-around really good veggie to have on hand. To that, why not just… wrap it in bacon? I steamed a bunch of asparagus, just to the point of being soft but not mushy. Add a little bacon, crisp them up, and you’ve got yourself a delicious treat that’s easy to eat at a party.
Entertaining Ideas, Part II: Bacon-Braided Asparagus (Paleo!)
Prep time: 10 min
Cook time: 20 min
Makes about 16-17 stalks
- 2 bunches (lbs) of thin asparagus, washed and trimmed, about 32 stalks
- 1 lb of thick-cut bacon (organic, nitrate-free, if possible!)
- ¼ cup water
- Trim your asparagus about 1 ½-2 inches from the bottom, discarding the tough part of the stem.
- Heat a large skillet over medium heat. Once brought to temperature, add your asparagus, and your ¼ cup of water. Cover with a lid and let steam for 4-6 minutes, stirring occasionally so that the top layer of asparagus is moved to directly to the pan. Once soft, remove from heat and set aside on a plate to dry and cool.
- In the meantime, take your bacon and cut each piece in half, length-wise. Try to keep in as clean of a cut piece as possible. If finished prior to asparagus, place back in the fridge to keep it cool. (colder bacon is easier to work with, optional!)
- Once your bacon is cut and asparagus are cooled, take two stalks of asparagus and one piece of bacon. Starting at the top, weave the bacon under one piece and over the other, alternating sides like a braid. If your bacon is longer than your stalks, make the bacon weave more tightly through the asparagus stalks from the top.
- Once finished, heat your large skillet back up over medium heat and saute your stalks, flipping once browned on each side (about 3-4 minutes). Remove from heat, blot any excess drippings with a paper towel and serve!**
**uncooked stalks can be made and refrigerated up to 2 days prior. If serving for a party, these can be cooked and kept warm in an oven on low heat.