Bacon, asparagus and mushroom rolls
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Filed under Mighty meaty; My recipes; asparagus, bacon, Daddy cooks!, mushrooms
While I finish resizing and digitally signing the photos for the custard cake recipe, let me make you drool (just a little?) with tonight’s dinner. Not my doing. My husband cooks on Sundays unless he manages to wiggle out of the task by taking us out. But neither he nor I was in the mood for going out so I was taking it easy while he prepared all the meals today. Lunch was beef and onion sandwiches, afternoon merienda was sardines and pan de sal, and dinner was…
… Bacon, asparagus and mushroom rolls. And Spam. There were strips of Spam inside the rolls. I have to tell you that Speedy is a Spam fiend — read this if you think I’m exaggerating — so I wasn’t really all that excited about dinner knowing that Spam figured prominently in it. But, over lunch, he described what he was going to do with the Spam and the bacon and the rest so the moment he announced that dinner was ready, there I was hurrying down the stairs with my camera.
They look marvelous, don’t they? They tasted great too. Crisp bacon, crunchy asparagus, soft mushrooms and juicy Spam. And I’m not just fishing for praises because I’m the proud wife of the guy who made them — a guy who swears his specialty is fried eggs and hotdogs.
The recipe for these rolls was inspired by something that Speedy saw on a local cooking show called “Secrets of the Chefs.” Sorry I can’t provide the amount of ingredients but I can give you the complete list:
belly bacon
baby asparagus
Spam
enoki mushooms
cooking oil for frying (very minimal if you use a non-stick pan)
Blanch the asparagus in boiling water for about 5 seconds. Drain. I suggest you put them in iced water after draining to refresh them.
Cut the root ends of the enoki mushrooms and blanch them in boiling water as well.
Cut the spam into strips about 1/2″x1/2″x3″.
Take a strip of Spam, a couple of asparagus and some enoki mushrooms and wrap them with a piece of bacon. Secure with a toothpick. Repeat until you run out of one of the ingredients. 
In Speedy’s case, he ran out of belly becon before he could use up all the Spam, mushrooms and asparagus so we had an extra plate of Spam, asparagus and mushrooms on the side.
Heat a little cooking oil in a frying pan and fry the rolls, in batches if necessary, until the bacon is crisp and nicely browned. Serve at once.
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hi ms. connie!
yes, i’ve seen this in that show… i think it was chef gino gonzales (chef gene’s son) who made this… but he used purefood’s chinese style luncheon meat (sponsor yata nila).
i used to make a version of rumaki for my boyfriend (now hubby) but with shrimps instead.
Speedy says I got the name of the show wrong — it’s “Secrets of the Masters.” Goes to show I don’t watch local cooking shows. Hate how they push advertisers’ products.
yeah that’s true miss connie
i agree with u
right misao, purefoods is one of the sponsor of that show. and rumaki did caught my fancy. kasi when we dine at teriyaki boy we often order asparagus and beef rumaki. quite pricey for just 6 pcs i think.
connie, try mo watch yung show na yun. top chefs ang guest nila every week. last week is quite innovative e, chef Jessie made use of pinoy ingredients. interesting yung ubod salad nya at yung sweet potato cream soup with malunggay.
alam mo yung common at cheap ingredients pwede palang maging gourmet food. sa tagulan i’ll try the sweet potato cream soup, yun nga lang sweet potato is kamote dba? d kaya mgpakawala ako ng mabangong hangin after?? hahaha..
Hindi ko kasi ma-take yung brand pushing eh. LOL
Hi Connie,
I have a similar recipe like this only it consists of two ingredients: bacon and enoki mushrooms. The bacon is wound around a bunch of mushrooms and baked until the bacon is crispy. It is a wonderful appetizer or party hors d’oeuvres.
Doddie
I’ve come across your page several times and I find most of the things you have are simple, easy to make and delicious. I guess I’ll be a regular. Thanks
hi Connie,
I do a different version of this, mine is just asparagus stalks seasoned with teriyaki sauce, wrapped in bacon and then it is oven-baked. A friend taught me how to make it.
I love Speedy’s version with the Enoki mushrooms, I buy them for when we have shabu shabu meals at home but can never seem to figure out what to do with the leftovers – so far, inaamag na lang sa ref and we end up throwing it out.
Will definitely try this next time, tamang tama, asparagus seems to be on sale at the grocery this week.
Thanks!
Jean