Miss Arabella has lost a kilo.
That is of tremendous significance.
Because now, the outfit that was too expensive in the shops, that she was out-bid on in an E-bay auction, that she then did buy in a smaller size at an E-bay auction, that was then too tight so she put it back on E-bay, has now been withdrawn from auction.
To her 21st birthday party, Miss Arabella will wear the outfit that before being worn, has already given us a lot of grief.
And having the outfit sorted is good news for me because it’s peace of mind to have things settled. Now we just have to battle her ideas of accessories and that’s much less challenging than dealing with, ‘What am I going to wear?’
When Arabella came home from the gym with the riveting news that one whole kilo has vanished, I was in the kitchen making these asparagus rolls. Earlier in the day I’d been up at the shops where I saw bunches of locally grown fresh asparagus. The long-awaited arrival of fresh asparagus is a sure sign that Spring is about to arrive – any day!
I bought a few bunches and while some spears were steamed and then wrapped in prosciutto, I had a flashback to the 70’s where asparagus rolls were ever-present at posh dinner parties. Back then of course, the only asparagus we knew existed came in a can and so asparagus rolls didn’t have that vibrantly green factor and there was certainly no crunch. Even so, they were popular!
I’ve updated the 70’s version by using fresh asparagus. This recipe makes about 16 which is about how many slices of bread you get in a single loaf. Drew loved these little appetisers and said they were so good he couldn’t understand why it is they’ve disappeared from the party scene.
If you’re having a 70’s or even an 80’s party, I think these would be wonderful on your menu.
- 16 spears of asparagus
- 1 x loaf of sliced sandwich bread
- ½ cup good quality mayonnaise
- rind of 1 lemon
- good pinch of cayenne pepper
- Wash asparagus then snap off the woody ends. Steam in the saucepan until tender but still with some crunch. (About 1 minute).
- Drain and place in iced water to arrest the cooking. When cold, remove from ice bath and dry on paper towels.
- Remove crusts from slices of bread. Roll each slice of bread with a rolling pin until flattened.
- Combine mayonnaise with lemon rind and cayenne pepper and seasoning.
- Spread mayonnaise on one side of the bread. Place an asparagus spear on the bread diagonally and roll up. Repeat.
- Cover with plastic wrap until ready to serve.
- Best made close to serving.