Maple Cream Cheese Icing

Ingredients:

• 2 heaping tablespoons of super fine maple sugar
• 3 ounces of cream cheese
• 1/4 cup heavy cream
• 1 cup sifted powdered sugar

Directions:

Beat together the cream cheese and cream until thoroughly mixed.  Beat in the maple sugar until thoroughly mixed.  Slowly beat in the powdered sugar, adding more for consistency preference if desired.

Myrtle's Note:  This is the first icing with powdered sugar that I made that did not taste like it was made with powdered sugar.  This was smooth and a perfect blend of flavor, to me that is.  I am curious if I could have used pure maple syrup, but I have a bottle of super find maple sugar that I have is India Tree.  I am excited to find another use for it!

Grilled Asparagus with Bacon and Mustard Vinaigrette

Ingredients:

• 40-48 thin asparagus spears
• 4 pieces thick cut applewood smoked bacon (Wright's®)
• 1 teaspoon dijon mustard
• 2 tablespoons white balsamic vinegar
• 5 tablespoons olive oil, plus a bit more
• 1 large clove of garlic
• 1 teaspoon fresh thyme
• 1/4 teaspoon sea salt
• 1/2 teaspoon McCormack® Peppercorn Medley

Directions:

Using kitchen shears, cut the bacon slices into quarter inch strips.  Cook on medium heat until golden brown, stirring frequently.  Place on paper towel and set aside.

Whilst the bacon is cooking (in between stirring to ensure the bacon is cooked evenly), smash and then finely mince the garlic clove and set aside.  Finely mince enough fresh thyme leaves to make up a teaspoon and set aside.

Snap off the ends of the thin asparagus spears.  Lay on a plate/platter and drizzle with olive oil.  Toss to evenly coat.  If using propane, put on a cold grill and turn it on to high.

In a glass measuring cup or bottle (I used a Starbuck's frappuccino bottle), put in the vinegar, mustard, salt, pepper, garlic, and thyme.  Stir until thoroughly combined.

Walk back out to the grill and turn the asparagus over.

Go back inside and add the olive oil to the measuring cup and stir until emulsified.  If using the bottle, put on the lid and shake vigorously.

Walk back out to the grill and the asparagus should be done.

Serve the asparagus with a bit of crumbled bacon and drizzle with the mustard vinaigrette.


Myrtle's Note:  For the most part, I simply sauté asparagus in olive oil and Kulp Spice Shoppe organic garlic seasoning salt.  But I've been wanting to try something new.  I thought pairing asparagus with a mustard vinaigrette and bacon might be tasty.  It most assuredly was!


Yield:  4 servings

Vinaigrette adapted from:  http://www.reluctantgourmet.com/basic-mustard-vinaigrette-recipe/