Bacon-Wrapped Asparagus Bundles with Spicy Dipping Sauce

 Another asparagus recipe from Martha Stewart!

 

Ingredients

-30 medium asparagus stalks, trimmed
-10 slices peppered bacon
-1/4 cup extra-virgin olive oil
-Coarse salt and freshly ground pepper
-1/2 cup mayonnaise
-2 teaspoons Sriracha (Asian chili sauce)
-2 tablespoons plus 1 teaspoon fresh lime juice
-1 tablespoon plus 1 1/2 teaspoons finely chopped fresh cilantro

Directions

-Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.
-Meanwhile, whisk together mayonnaise, chili sauce, lime juice, cilantro, and 1/2 teaspoon salt in a small bowl; season with pepper. Sauce can be refrigerated in an airtight container up to 1 week.
-Transfer bundles to a platter; remove toothpicks. Serve with dipping sauce.

Cook's Note

To keep the bacon from unraveling during cooking, wrap a slice snugly around the middle of the asparagus bunch. Insert a wooden toothpick through the bacon and stalks to secure.

Green Eggs and Ham

 Today's recipe comes from The Food Lover's Primal Palate and features kale! This pesto is a great stand in for the original when you've got lots of kale but no basil!

Kale Pesto

Ingredients:
-2 cups kale, de-veined
-1/3 cup pine nuts (walnuts or almonds would be great, less expensive replacements)
-1 Tbsp lemon zest
-1/2 cup extra virgin olive oil
-1/2 tsp salt
-1/2 lemon juice

Directions:

-In a food processor, pulse kale leaves and pine nuts.

-Add in garlic and continue to pulse.

-While the mixture is processing, slowly add in olive oil.

-Add in salt and pepper to taste.

-Continue to blend until all ingredients are evenly blended

Eggs and Ham

 Ingredients:

-2 pastured eggs

-3 slices of Irish bacon (ham style bacon)

-1 tablespoons of Kerrygold Pure Irish grass fed butter

-Black pepper to taste

Process:

-Heat butter in a skillet over medium heat. 

-Crack eggs in to skillet, sprinkle with black pepper, and cook on low until whites are cooked through.

-In another skillet, fry bacon on medium heat until crispy.

-Plate eggs over bacon, drizzle with kale pesto, and garnish with avocado slices.

Roast Fresh Ham With a Honey-Whole-Grain-Mustard Glaze

This recipe is a perfect way to utilize the new Hog Share we are offering and comes highly recommended from one of our CSA members!

Recipe Source:From food writer Tony Rosenfeld. 

MAKE AHEAD: Rub the ham with the rosemary, fresh garlic and olive oil mixture at least 2 hours before roasting -- and preferably 1 or 2 days before -- so the flavors infuse the meat.

Ingredients:
For the ham

• Half of a fresh ham (10 to 12 pounds), preferably the butt half (see headnote)
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped rosemary
• 3 cloves garlic, chopped

For the glaze

• 1/2 cup honey
• 1/2 cup whole-grain mustard, plus more for serving
• 1 tablespoon white wine vinegar
• 1 teaspoon chopped fresh rosemary

Directions:
-For the ham: Use a sharp chef's knife or serrated knife to cut through the fat but not quite to the flesh, scoring parallel slashes about 1 inch apart and 1/4 inch deep. Then cut slashes perpendicular to the first ones, also 1 inch apart, so you get an even cross-hatch pattern. Season the ham all over with the salt and pepper.
-Combine the oil, rosemary, and garlic in a small bowl. Cover the ham with the mixture, using your hands to press it into the surface. Cover and refrigerate for at least 2 hours and up to 2 days.
-Remove the ham from the refrigerator 45 minutes before roasting and transfer to a large roasting pan. Preheat the oven to 450 degrees.
-Roast until the ham starts to brown evenly, about 20 minutes, then reduce the heat to 325 degrees, rotate the pan from back to front and roast until the ham cooks through and registers 150 degrees on an instant-read thermometer inserted into the thickest part of the meat, 2 1/2 to 3 hours.
-When the ham goes into the oven, make the glaze: Combine the honey, mustard, vinegar and rosemary in a medium bowl. Brush all over the ham every 30 minutes or so during the final 2 hours of roasting.
-Transfer the ham to a large cutting board and let rest for 20 minutes. Carve into 1/4-inch slices. Serve with whole-grain mustard at the table.