Ham And Asparagus Pie Food

ASPARAGUS AND HAM CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

ASPARAGUS HAM QUICHE

Steps:

• In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted in the center comes out clean.

ROASTED ASPARAGUS WRAPPED IN SERRANO HAM

Steps:

• Preheat the oven to 425 degrees F. Lightly grease a baking sheet with canola oil spray.
• Lay a slice of ham on a work surface. Place a stalk of asparagus perpendicular to the ham, with the tip of the asparagus just higher than the top edge of the ham. Roll the asparagus on a diagonal, tightly wrapping the ham around the stalk as you go. (The ham should cover the entire stalk except for about an inch on the top and bottom ends.) Repeat with the remaining asparagus and ham.
• Place the asparagus, seam-side down, on the prepared baking sheet and lightly grease the tops with canola oil spray. Bake until the ham is crispy and the asparagus has softened and begun to char at the tips, about 15 minutes. Immediately pour the orange juice over the hot asparagus and season with salt. (The orange juice will almost completely evaporate on the hot baking sheet, but it will infuse the asparagus with orange flavor.)
• Transfer the asparagus to a serving plate and garnish with the orange zest. Serve immediately.

ELSA'S HAM AND ASPARAGUS TOASTS

Steps:

• Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
• Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

HAM AND ASPARAGUS CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

CHICKEN, HAM & ASPARAGUS PICNIC PIE

Steps:

• Trim the woody ends off the asparagus (see pic 1 in step by step above) ), bring a large pan of salted water to the boil and cook them for 2 mins, then lift into a bowl of iced water. Slice the tips off the asparagus and set aside. Cut each chicken breast into long two-finger-thick strips (pic 2), then wrap the prosciutto slices around some of the asparagus spears and chicken strips (pic 3) and set aside. Using your hands, scrunch the sausagemeat with the pistachios in a bowl, season with the cayenne and lots of black pepper, then set aside.
• Cut a piece of baking parchment to fit the bottom and sides of a lightly buttered 2-litre terrine dish or loaf tin, leaving an overhang (pic 4). To make the pastry, tip the flour into a bowl with 2 tsp salt and the mustard powder, then grate in a small pinch of nutmeg. Put the lard, butter and milk in a pan with 250ml water and heat until the fats have completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto your work surface and knead briefly until it all comes together.
• Take 2/3 of the dough and wrap the rest so it doesn't dry out. Roll it out into a rectangle to line the dish with an overhang. Lay the dough into the dish and, using your fingers, press it into the bottom, corners and up the sides (pic 5).
• Take 1/4 of the sausage mixture and pat it into a shape that will fit the dish, then lay it in. Now build up the pie with alternate layers of the asparagus, chicken strips and sausagemeat (pic 6), pressing down the mixture with your hands as you go, finishing with a bulging top layer of sausagemeat.
• Brush the overhanging pastry with the beaten egg, then roll out the remainder and drape it over the top of the pie filling (pic 7). Press the edges together gently, then use a small knife to trim the pastry (pic 8). Crimp the edges by pinching your fingers (pic 9) and use pastry trimmings to decorate the top, if you like. Brush with egg and pierce three holes along the top.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Place the pie on the hot sheet and bake for 1 hr 45 mins. Lower the heat to 180C/160C fan/gas 4 if the pie is browning too much. When the pie has 20 mins left, brush the top with more egg and season with flaky sea salt. (Don't worry if some juice leaks out of the side.) It's ready when the pastry is dark golden brown or when a digital cooking thermometer inserted through one of the holes reads 70C or more. Leave to cool, then chill. Can be made up to three days ahead. To serve, carefully remove from the tin, place on a board and slice. Make a salad with the asparagus tips, shallot rings, salad leaves and French dressing, if you like.

CLASSY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Mix macaroni, 3/4 of the Cheddar cheese, asparagus, ham, onion, and mayonnaise in a bowl to coat pasta and vegetables in mayonnaise; season with salt and pepper. Spread the macaroni mixture into a 9x13-inch baking dish. Layer remaining Cheddar cheese over the macaroni mixture; top with bread crumbs.
• Bake in the preheated oven until the breadcrumbs are golden brown, about 30 minutes.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

HAM & ASPARAGUS CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.

ASPARAGUS HAM BAKE

Steps:

• In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture. Combine cornflakes crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

HAM, ASPARAGUS, AND PASTA CASSEROLE

Steps:

• Cook pasta in boiling water seven minutes.
• Add asparagus; cook an additional 2-3 minutes; drain.
• Meanwhile, melt butter in large frying pan and preheat oven to 450°F.
• Add onion to butter and saute 4-5 minutes, just until softened.
• Combine flour, thyme, salt, and pepper in a bowl.
• Add milk and chicken broth; combine well with a whisk.
• Add milk mixture to frying pan.
• Cook over medium heat, stirring frequently, until thickened (about 5 minutes).
• Remove sauce from heat; stir in lemon juice.
• Combine all ingredients except parmesan and bread crumbs in a large casserole dish.
• Combine parmesan and bread crumbs, and sprinkle over top of casserole.
• Bake at 450F for approximately 10 minutes, until casserole is bubbly and the bread crumbs are golden brown.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

ASPARAGUS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the inside edges of a 2-quart casserole dish.
• Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
• Whisk eggs and lemon zest into milk mixture to form a smooth batter.
• Melt butter in a heavy skillet over medium heat.
• Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
• Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
• Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

HAM AND ASPARAGUS PIE

Steps:

• Melt margarine in saucepan over med. heat.
• Stir in the next 3 ingredients.
• Remove from heat.
• Gradually stir in milk until smooth.
• Cook over med. heat, stirring constantly until sauce comes to a boil, let boil one minute.
• Stir a small amount into mayonnaise to temper, then add mayo into hot milk mixture.
• Add the ham, asparagus and lemon juice; cook until heated.
• Pour into pastry shell.
• Sprinkle with cheese.
• Broil about 2 minutes or until lightly browned.

HAM & ASPARAGUS PIE

Steps:

• Spray a pie plate with vegetable spray.
• Press rolls out evenly into a 9-inch pie plate.
• Combine all remaining ingredients and pour into crust.
• Bake at 350° for 45 minutes.
• Let stand 5 minutes before cutting.

HAM AND SWISS ASPARAGUS PIE

Steps:

• Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
• In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
• Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings.
• You may substitute leaner ham to eliminate some of the salt.

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES

Steps:

• Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
• Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
• Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
• Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
• Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

ELSA'S HAM AND ASPARAGUS TOASTS

Steps:

• Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
• Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

HAM AND SWEET POTATO PIE

Steps:

• Preheat oven to 350 F degrees.
• Combine ham, egg, milk, bread crumbs,onion and worcestershire sauce, blend thoroughly.
• Pat ham mixture into a 9" pie dish.
• Combine sweet potatoes with with melted butter mixed with hot sauce and spread over ham mixture.
• Sprinkle with brown sugar, dot with butter and bake 30 mins or until bubbly.

IMPOSSIBLY EASY HAM AND ASPARAGUS PIE

Steps:

• Lightly grease or spray a 13 x 9-inch (33 x 23 cm) baking dish. Layer ham, cheese, green onion and asparagus in dish.
• Whisk milk into baking mix a little at a time so mixture doesn't get lumpy. Whisk in eggs just until blended. Pour mixture carefully over ingredients in baking dish.
• Bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown, and a knife inserted in centre comes out clean, 35 to 45 minutes.
• Let cool for 5 minutes before slicing and serving.

PEA, ASPARAGUS & HAM HOCK TART

Steps:

• First, make the pastry. Rub the flour, butter, mustard powder (if using), parmesan and 1 tsp fine salt together in a large bowl using your fingertips until the mixture resembles sand. Or, do this by pulsing the ingredients together in a food processor. Gradually add 4-6 tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.
• Roll the pastry out between two sheets of baking parchment until 3mm thick and large enough to line a 20 x 7cm loose-bottomed springform cake tin. Remove the top layer of parchment and invert the pastry into the tin, or drape it over the rolling pin and unravel it into the tin. Push the pastry into the base and up the side - there should be about 1½cm excess pastry that comes above the rim. Use your thumbs and index finger to crimp the excess around the edge. Chill for at least 1 hr 30 mins or overnight.
• Meanwhile, cook the peas and asparagus in a pan of boiling water for 3 mins, or just 2 mins for defrosted frozen peas. Immediately plunge into a bowl of ice-cold water to halt the cooking process, and leave to cool in the bowl for 2 mins. Drain and set aside until needed.
• Heat the oven to 200C/180C fan/gas 6. Prick the base of the chilled pastry case all over with a fork. Scrunch up a piece of baking parchment, then use it to line the case, leaving some overhanging. Fill the case all the way to the top with baking beans or uncooked dry beans or rice. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until golden. Don't worry if it shrinks from the edge slightly. Leave to cool while you make the filling.
• Whisk together the eggs, double cream and crème fraîche, then mix in the herbs, spring onions, lemon zest and juice, parmesan and cooked peas. Season with sea salt and a good crack of black pepper, then pour the filling into the baked case. Sprinkle the shredded ham hock over, pressing it into the filling slightly, then arrange the asparagus spears on top.
• Turn the oven down to 190C/170C fan/gas 5 and bake the quiche for 45-55 mins until golden on top with a slight wobble in the middle. Leave to cool for 20 mins in the tin, then serve warm or leave to cool completely and chill until needed. Will keep chilled for three days.
• When ready to serve, toss the pea shoots and mangetout with the olive oil, then pile in the middle of the quiche. Cut into wedges to serve.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al denté.
• Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat.
• When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne.
• Continue cooking until mixture thickens, stirring occasionally.
• Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

HAM AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 400 and grease a rectangular casserole dish.
• Chop asparagus and ham into bite-size pieces.
• Combine rice, asparagus and ham in casserole dish.
• Combine soup and stock and pour over casserole.
• Bake uncovered for 15-20 minutes (test asparagus for preferred texture--I like mine a little crisp).
• Sprinkle cheese on top and bake until melted.

CREAMED HAM AND ASPARAGUS

Steps:

• In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

CREAMY HAM AND ASPARAGUS TAGLIATELLE

Steps:

• Cook the asparagus in boiling water until just tender.
• Drain, setting aside some of the cooking water.
• Cool and slice on the diagonal.
• Heat the butter and olive oil in a frying pan, before adding the onion.
• Sauté until soft and then add the ham, cooking for a further minute.
• Add the asparagus and a ladle full of the cooking water.
• Simmer until most of the water has evaporated.
• Set aside while cooking the pasta in a separate pot, until al dente.
• When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper.
• Simmer for five minutes or until reduced by half.
• Drain the pasta and toss with the sauce.
• Sprinkle parmesan on top.

MASCARPONE, HAM, AND ASPARAGUS TART

Steps:

• To assemble tart, spread filling evenly into cooled crust. Top with asparagus-ham-arugula mixture and serve.

FETTUCCINE WITH HAM AND ASPARAGUS

Steps:

• Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
• In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
• Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.

IMPOSSIBLY EASY HAM AND ASPARAGUS PIE

Steps:

• Lightly grease or spray a 13 x 9-inch (33 x 23 cm) baking dish. Layer ham, cheese, green onion and asparagus in dish.
• Whisk milk into baking mix a little at a time so mixture doesn't get lumpy. Whisk in eggs just until blended. Pour mixture carefully over ingredients in baking dish.
• Bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown, and a knife inserted in centre comes out clean, 35 to 45 minutes.
• Let cool for 5 minutes before slicing and serving.

HAM AND ASPARAGUS SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain., In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended., Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.