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T-Bone ‘w’ Prosciutto Wrapped Asparagus

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T-Bone 'w' Prosciutto Wrapped Asparagus

T-Bone ‘w’ Prosciutto Wrapped Asparagus

A very quick working-from-home dinner made for the family today. A cracker she was. Very simple and very quick to prep, cook and eat funnily enough. 3 dishes made today, one I did not get a photo off and also left form the title. That was beautiful mashed potatoes which I’ll give the recipe for, just go a dream state and imagine what it might look like. The family were very happy with today’s dinner, and pretty much devoured the lot in a rather short period of time. I had to go to the supermarket to get the Prosciutto and asparagus, but they are pretty stable foods you are likely to have in a fridge right? So does that still make it #BillWallaceFriendly? I think so. Plus a huge fricking chunk of Wagyu T-Bone surely makes this #KnibbsyKiddleWagyuFriendly.

T-Bone ‘w’ Prosciutto Wrapped Asparagus

For the potatoes, it’s simple. Buy the small white potatoes with the cleaned skins still on. Quarter the and boil until soft in salted water. Drain. Add in a carton of double cream (Bulla if you can get it), a good pinch of sea salt & cracked black pepper and mash away to your heart’s content (skins and all). Once smoothed, pop into. serving bowl and drop a couple of thin slices of butter on top. Serve. This will taste like creamy jacket potatoes, but of course its mash. Off-the-fuckling-good-charts mashed potatoes, believe me. A die, die must-try in fact.

To the other main event attendees now…

T-Bone 'w' Prosciutto Wrapped Asparagus
Trim of the woody bit of the asparagus. Wrap a thin slice of Prosciutto around each asparagus stem. It should stick to itself. Pop those in a roasting tin. Drizzle with Olive oil, and a good sprinkle of sea salt & cracked black pepper. Finally, I added some black truffle butter, you could just use salted butter of course. In the oven at 150 degrees for about 15-20 minutes until the Prosciutto has browned and the asparagus has cooked to al dente (leave some crunch).
T-Bone 'w' Prosciutto Wrapped Asparagus
Let her get to room temperature so she cooks evenly. A bloody good sprinkle of sea salt & cracked black pepper all over, including the sides. Reverse searing this beauty but I was short of time. So in the oven at 150 degrees for about 10-15 minutes for medium-rare. Take her out and rest for 5 minutes and then heat your skillet pan up to smoking. On she goes and crust/sear her up on all sides. At the last minute, you can add a little butter and baste the entire steak.
T-Bone 'w' Prosciutto Wrapped Asparagus
All nicely roasted now. Serve on a platter and drizzle some of the butter juices all over as that is flavour right there. I think this looks absolutely stunning as a side dish. This could be ChillaxBBQ finger-food right there. It was so very delicious.
T-Bone 'w' Prosciutto Wrapped Asparagus
Have a look a that. What a stunner she is… OK, I listened to the populous at my dinner table and did send her back in the oven for another 5 minutes to make this medium, not medium-rare. Pressure from Wifey & Strawberry Blonde. Still bloody tasty though. I love serving up whole like this on the platter and then carving table-side. I know, I know a tad poncy, but it is cool and the kids love it, so…
T-Bone 'w' Prosciutto Wrapped Asparagus
And there she is all carved up. Still Pink2Pink and perfectly cooked medium, so happy (sort of). A little sea salt & cracked black pepper sprinkled over post-carving and that right there is a steak to serve 5 easy-peasy. How good does that look? Holy shit!!!

With still only 8 visitors allowed and a number of BBQ pits still being closed, we’re seeing not many BBQ’s being held sadly. But ChillaxBBQ is keeping its hand in continually and has been using the time to experiment on family guinea pigs with a variety of fam dinners and home-deliveries. Working-from-home dinners too. It’s so great to be able to do these whilst still working very efficiently. Basically, I am getting 1.5 hours of avoided bus travel time back from working at home with no office need. Awesome. So more productive on both family and work fronts. Double-Whammy!!! So, the lucky fam had this beauty of a dinner tonight T-Bone ‘w’ Prosciutto Wrapped Asparagus (and secret mashed potatoes) – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.