I love looking for cookbooks when I’m out prowling through yard sales. I’ve found some really great old cookbooks – which I really love. One of my favorite finds is The Complete Encyclopedia of Vegetables and Vegetarian Cooking. It is a huge tome filled with information about veggies normal and exotic, plus some truly unusual (both yummy and yucky) recipes.
This recipe is based on one I found in the Vegetable Encyclopedia. It sounds a bit strange, but even my picky husband loves these. I think they would be a great accompaniment to your Easter ham or lamb. Give them a try and tell me what you think.
Crispy Asparagus Bundles
4 T. butter, divided
2 T. Dijon mustard
1 t. lemon pepper seasoning
8 slices soft bread, wheat or white
1 bunch asparagus (thin or thick, green or white), steamed
Melt 3 tablespoons of the butter in a small dish; add the mustard and lemon pepper and mix well. Cut the crusts off the bread and brush with the melted butter mixture on one side. Use about 6-8 thin asparagus or 2 thick asparagus spears per bundle; align them along one corner of the buttered bread, placed diagonally. Roll the asparagus up in the bread; use your fingers to shape the bread in an even covering across the vegetables. Place seam side down in a greased baking pan.
Melt the remaining 1 tablespoon of butter and brush across the top of the bundles to coat any dry areas of bread.
Bake in a 400 degree oven for 12 – 15 minutes, until crispy. Serves 4 - 8.
Tip: For a little extra zing, try adding some grated Parmesan cheese to the butter you use to brush across the tops of the bundles.
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