While taking a break from the world of recipe development to try out Blue Apron’s meals (see previous post), I have to admit that I had been starting to feel pangs of withdrawal symptoms from my usually bare canvas of a kitchen. Most of the time I just go with the flow, buy whatever ingredients I’m in the mood for and figure something out but recently I’ve been putting more thought into my recipes, much more, even to the point of dreaming of them.
It all started last thursday, I’d been thinking about how to come up with some new, exciting canapes for an engagement party in a couple of weeks time. I did some research, swanned around the supermarket, ate a lot, and eventually jotted some ideas down. That night, I had an epiphany, not like anything id seen before, well not kosher at least… Asparagus wrapped in something… something crispy, but it was hazy and I was in such a deep sleep that I couldn’t really make out what was causing the crispness. I woke up, thought hard and cha-ching! It came to me…meat! crispy meat!
Eventually I went to my butcher in Brooklyn, The Prime Cut, and ordered some of their sliced pastrami, you don’t need a specific or incredible pastrami for this, just regular pastrami will do … I don’t normally have cold cuts hanging out in my fridge, it’s not really my thing, so when Jonathan came home and saw it he knew something was up.
Putting my ideas into play was a lot of fun, I felt like a kid in a candy shop and the options were endless but I decided to settle something a little more simple, well at least simple in construction. One of my favorite sauces to use on anything is pomegranate molasses, my only criticism is that when I have it in my kitchen it goes too quickly but if there’s anything to credit in this recipe the award definitely goes to my trusty pomegranate. If you don’t own some of this magic potion, go get yourself some IMMEDIATELY!
You will need
- 1 bunch asparagus, roughly 16 pieces
- 0.50lb Sliced Beef Pastrami
- 1 tablespoon pomegranate molasses
- 1/2 tablespoon garlic salt
- olive oil cooking spray or any other cooking spray you might have
- Preheat your oven to 400F.
- Wash and dry the asparagus well and cut off the tough ends.
- Fill a pan with water and bring to a boil. Blanche the asparagus and wait for it to cool.
- Take one slice of pastrami per asparagus stem and sprinkle with the garlic salt then a little pomegranate molasses.
- Move the asparagus stem to one end of the pastrami and wrap carefully but as tight as you can. If it seems like there is too much meat in length, cut the piece of meat in half and then wrap around the asparagus again.
- Spray the olive oil cooking spray on top of and under the asparagus rolls then put in the oven on the top shelf for 35 minutes until the meat has started to look crispy.
- Enjoy warm or cold.
- Serves 8 people as appetizers