1 lb asparagus
1 lb pastrami, sliced thin
1/4 cup pesto mayonnaise (mix together 1/4 cup mayo with two tablespoons Parmesan cheese, a tablespoon of dried basil and a hefty dash of garlic powder)
Bring half an inch of water to a boil in a big skillet.
Add trimmed asparagus and boil for three minutes.
Remove from heat and plunge into an ice water bath.
Drain and pat dry.
Spread pastrami with pesto mayo and wrap tightly around asparagus.
Refrigerate until eating.
This is a very light dinner; a million of these might fill you up, but this won't. Joe gave it two stars; I tend to agree. However, he DID eat it fairly willingly. I thought the heads were the best part but he asked that they be removed next time.
The original recipe called for 3/4 lb pastrami, but I ran out, so I increased the proportions for next time. It also called for regular pesto as the spread; as it's expensive and I forgot to buy it, I substituted -- and was pleased with the substitution. There was just barely enough spread; I used it all. The original also called for a pound of provolone cheese, rolled into the middle. I forgot the cheese, then added it halfway through to the remaining ones. Joe liked it better without the cheese. I might boil an extra minute next time; most of them were perfect but some were slightly under done. Pleasant crispy texture, though; maybe leaving them slightly underdone isn't a bad thing! Joe liked the crispness.
If we do this again, put something "fru-fru" on the side -- it comes out very "company appetizer"-ish and Joe liked that, but wanted something to go with; maybe Ritz topped with cheese and a bit of ham.
1 lb pastrami, sliced thin
1/4 cup pesto mayonnaise (mix together 1/4 cup mayo with two tablespoons Parmesan cheese, a tablespoon of dried basil and a hefty dash of garlic powder)
Bring half an inch of water to a boil in a big skillet.
Add trimmed asparagus and boil for three minutes.
Remove from heat and plunge into an ice water bath.
Drain and pat dry.
Spread pastrami with pesto mayo and wrap tightly around asparagus.
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Refrigerate until eating.
This is a very light dinner; a million of these might fill you up, but this won't. Joe gave it two stars; I tend to agree. However, he DID eat it fairly willingly. I thought the heads were the best part but he asked that they be removed next time.
The original recipe called for 3/4 lb pastrami, but I ran out, so I increased the proportions for next time. It also called for regular pesto as the spread; as it's expensive and I forgot to buy it, I substituted -- and was pleased with the substitution. There was just barely enough spread; I used it all. The original also called for a pound of provolone cheese, rolled into the middle. I forgot the cheese, then added it halfway through to the remaining ones. Joe liked it better without the cheese. I might boil an extra minute next time; most of them were perfect but some were slightly under done. Pleasant crispy texture, though; maybe leaving them slightly underdone isn't a bad thing! Joe liked the crispness.
If we do this again, put something "fru-fru" on the side -- it comes out very "company appetizer"-ish and Joe liked that, but wanted something to go with; maybe Ritz topped with cheese and a bit of ham.