In the past, I’ve served bacon wrapped asparagus as an appetizer, and I thought I would do a variation of that for breakfast. I’m the type of cook that primarily gets inspiration from what happens to be in the refrigerator, and this time I had a ton of asparagus, but no bacon. I did however have some pancetta and prosciutto, which are more flavorful than bacon in my opinion, so I went for it! You can prepare your eggs however you like best, but I would recommend poaching or frying. I love the way the runny yolk melds together with the asparagus and toasted salty meats.
The prep itself was fairly quick and easy. I simply separated the asparagus into bunches – whatever size/amount you would like per serving, keeping in mind that it will shrink down a bit as it cooks. I then wrapped the asparagus with one piece of pancetta and one piece prosciutto, drizzled some olive oil and a tiny amount of salt over it, and baked in a 350F oven for about 15 minutes.
I served this up with some fresh coffee, opened the curtains to let the sunshine in and had a lovely breakfast with my boyfriend who ate it all up. I cannot wait to make this one again!
I had a lot of extra plantain leaves from making new years tamales, so I’ve been thinking up ways to use them up. I took some inspiration from Caribbean cooking and decided to grill some fish inside the leaves instead of right on the griddle. The plantain leaves give the fish a great taste and help preserve juiciness. I topped it off with some vegetables in a spicy/sour sauce and plain steamed white rice.
4 fillets of white fish of choice
8 plantain leaf pieces
1 sprig fresh thyme
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil
1 serrano pepper (warning – these can get pretty spicy)
2 bell peppers
1/2 small package of mushrooms
1 teaspoon ground ginger
Rub the fish fillets with salt and pepper. In a small bowl add the juice of the lemon, thyme, and olive oil. Spread the lemon mixture onto each fillet. I like to slice about 2 -3 slivers into the fillets to get the seasoning inside as well and it helps with the cooking. Place each fillet on two pieces of plantain leaves, crossed, and wrap over the fish securing with toothpicks.
Place your fish pouches on a hot griddle (or grill if you have access). Let each side cook for about 5 minutes before turning over.
In a skillet heat up a little bit of olive oil and add all your vegetables, diced. Add any of your remaining lemon mixture, the ginger, and salt and pepper to taste. Cook until vegetables are tender.
Serve over white rice topped with vegetables.