Turkey & Pastrami Wrapped Asparagus

Written by chanie on May 26th, 2011

I love the spring. It’s not only because of the beautiful weather and the blossoming trees. I also love the seasonal fruits and vegetables of spring including asparagus, spinach, rhubarb and strawberries, among others. Eating fruits and vegetables that are in season allows you to get the most nutritional value, flavor and freshness out of them at the most affordable price. With Shavuous just around the corner, I like to plan my menu around the freshest produce available on the market. These wrapped asparagus make the perfect appetizer or side dish at your fleishig meal.

Wrapped asparagus is a traditional antipasto which commonly uses non-kosher ingredients. I decided to try wrapping them with turkey and pastrami instead, and the results were pretty and delicious. In searching for ideas, I came across these lovely chive-tied ones, and they turned out to be the perfect finishing touch. The chives not only up-the-ante on the dish, they also help to keep the cold cuts tightly wrapped around the asparagus.

Although the turkey and pastrami add flavor to the asparagus, they are very simply seasoned. To add more flavor, drizzle with some classic aioli, or use my honey mustard dressing below.

Look out for more seasonal recipes to serve at your Yom Tov meal, coming next week!

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6 Comments so far ↓

  1. Dini says:

    I’m totally going to try this. Thank you– this will definitely be on the final draft of my shavous menu.

  2. Shula says:

    I love this idea! I need to know how I can check asparagus for bugs?

    • chanie says:

      I’m not a halachic authority so I can not say with certainty. You should ask your Rav. Personally, I check a few of the asparagus spears from the bunch by looking under the triangular leaves on the stalks and I rinse very well (especially at the leafy tip, which some say must be discarded entirely) under water.

  3. Gittel says:

    Can these be made in advance? Served room temperature?

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