I haven’t posted a bento-filler article in awhile and with the weather now including chilly wind and rain, it’s time to switch from summer’s salads and sushi.
Not that we don’t eat such things in the fall, but seriously…when your socks are soggy from puddle jumping, lettuce and cucumbers just doesn’t cut it.
Here’s a very easy recipe that’s not only perfect for bento, but makes a wonderful side dish for any meal. A variation it to add shredded cheese (any kind) then wrap in a tortilla! Yum!
Anyhow…all you need to do is head down to your deli and ask for thinly sliced ham. This is a maple-smoked type. You can also use prosciutto or good quality bacon for this too.
As for the asparagus I avoid the little baby ones…too thin for this cooking method, so choose medium sized spears. You want a your asparagus to be cooked through, but not soggy.
To assemble, just lay a slice or two (don’t use too many ) flat and then roll around the spear. Roll a few more and cook them in batches.
Heat a heavy non-stick skillet to medium-hot and carefully add your ham-wrapped spears.
Let it brown, then turn them gently to even it out. Avoid over-cooking as the ham will dry out and won’t taste very good.
If the ham is very lean, you could add just a smidge of oil, but it’s not necessary unless it’s starts to stick.
If you’re like Saba Man, you can eat them immediately! Dipped in dijon… mmm.
For packing in your bento box, let them cool before adding.
Or you can wrap and store in the refrigerator for serving later…cold… with a salad! LOL