Jamie Oliver's white fish wrapped in smoked bacon with lemon mayo and asparagus

During our most recent trip to Costco we decided to get a package of tilapia and do some experimenting. We stumbled upon this recipe in our Jamie Oliver cookbook. It took maybe 10 minutes to put together and was so delicious we nearly made it again the next night.

Ingredients:

Serves 4

4 pieces of white fish fillets
2 sprigs of fresh rosemary, chopped
Juice from 2 lemons and their zest
ground pepper
16 pieces of thinly sliced bacon
4 tablespoons of mayo
olive oil
2 bunches of asparagus, trimmed

1. Preheat oven to 400 F
2. Rub fillets with lemon zest, pepper, and fresh rosemary
3. Flatten 4 pieces of bacon on a board, slightly overlapping
4. Lay fish on top of bacon and roll the bacon around it tightly
5. In an oven-safe pan, cook the bacon-wrapped fillets for one minute
6. Place pan in oven and bake for 10-12 minutes, or until bacon is golden-brown.
   

For the lemon mayo:

1. While fish is in the oven, mix the lemon juice with mayo and add pepper.
2. Taste to ensure the lemon is strong enough.
3. Boil the asparagus with slightly salted water
4. Drizzle the lemon mayo onto the asparagus and serve with the fish.

Honey and Curry Asparagus

This recipe is so easy and tasty. If you have 10 minutes, you have time to make this. The best part is the minimal ingredients.
We stole this recipe from Taste as you go.

However, we did switch it around a little because we never have unsalted butter and were too lazy to make the curry butter separately. I don't think the flavour suffered at all from our changes to it though.

Ingredients:
1 Bunch of asparagus (ends trimmed and cut into 1-inch pieces
1 tsp curry powder
2 tbsp butter
1/2 tsp lemon juice
1 tbsp honey
2 tsp olive oil
Salt to taste

Saute the asparagus to desired tenderness. Add everything else to the pan when the asparagus is done and toss to cover.

Roasted Asparagus and Brussel Sprouts with Jamie Oliver's Egg Salad

Ingredients:
for the egg salad
8 large hen's eggs
6 tbsp mayonnaise (we used Helman's light mayo because it doesn't add too much sugar too it like other brand tend to, alternatively you could make your own mayo which would be much better)
Lemon zest from one lemon
Juice from 1/2 lemon plus a little more
Salt and pepper

for the asparagus and Brussels sprouts
1/2 pound Brussels sprouts
1 bunch asparagus, stems removed
Coarse salt
3-4 tbsp white wine vinegar
Olive Oil
Freshly ground pepper
2-3 garlic cloves chopped


For the eggs:

1. Place eggs in a pot of water that is lightly salted. Bring to a boil.
2. Let boil for 3 minutes, then immediately place under cold water
3. Peel the eggs and cut in half like you were going to make deviled eggs
   
4. Mix the mayo, lemon zest, lemon juice together in a bowl, add salt and pepper to taste.
5. put the mayo mixture on top of the eggs

For the veggies:

1. Preheat oven to 400F
2. Cut ends off of Brussels sprouts and peel off outer leaves. Cut in half
3. Clean asparagus and cut into 3 sections
4. Toss veggies in olive oil and garlic and put in a roasting dish
5. Squeeze some lemon juice on top, sprinkle liberally with coarse salt and freshly ground pepper
   
6. Put in oven for 15 minutes. About 8 minutes in, flip veggies.
7. When the 15 minutes is up, put the white wine vinegar on top, we just eyeballed it, but we probably put 3-4 tbsp of the vinegar. Put back in oven for 3-4 more minutes.

The veggies also taste REALLY good dipped in the lemon mayo that was used on top of the eggs

Asparagus and Prosciutto with Breaded Shrimp

(Serves 2)

1/2 bunch asparagus

Sliced prosciutto

Lemon

Goat cheese

Shrimp

Butter

Flour

Olive oil

Chopped Garlic

Asparagus bundles (inspired by this recipe http://web.mac.com/marciaskitchen/Site/Asparagus_Bundles.html)

1. Trim ends of asparagus and boil for 2 minutes. Immediately rinse asparagus in cold water after to stop them from continuing to cook
2. Take 4-5 spears of asparagus, and wrap a slice of prosciutto around them. Do this until you’ve got all of the asparagus into bundles
3. Place in a baking dish and drizzle with olive oil, lemon juice and crumble goat cheese on top
4. Heat oven to 400F and bake 5-6 minutes

For the shrimp

1. Peel and devein shrimp
2. Coat in flour
3. Melt butter in a frying pan, add chopped garlic
4. Put shrimp in pan and drizzle juice from ½ of a lemon on top
5. Fry on medium-low heat until both sides are pink and the shrimp start to curl inward – about 2 minutes per side

Asparagus Soup

(Serves 2)

1 large bunch of asparagus, ends removed

4-6 slices bacon

Slivered almonds

1. Toast almonds in a frying pan, set aside
2. Cook up bacon however you want and cut into little pieces
3. Bring asparagus to boil, about 4-5 minutes
4. Put asparagus into the blender and blend. Add some of the water that you boiled the asparagus in to the blender until the soup is your preferred thickness. Here you can add whatever seasonings you want, but the bacon and almonds flavour the soup really well so you don’t need much.
5. Pour soup into bowls and add bacon and almonds