HAM AND ASPARAGUS FETTUCCINE
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Provided by STEPHNDON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g
HAM AND ASPARAGUS ROLL-UPS
Make and share this Ham and Asparagus Roll-ups recipe from Food.com.
Provided by WaterMelon
Categories Lunch/Snacks
Time 30m
Yield 15 rollups
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Flatten and dry the ham slices.
- Stack ham in piles of 2 slices each; spread each stack with 1 tsp of cream cheese.
- Sprinkle with freshly ground black pepper.
- Place 1 asparagus spear on one of the long sides of each ham stack; roll up.
- Place in 13x9-inch baking dish.
- Bake for 15 to 20 minutes or until heated through.
- NOTE: You can make this ahead, just assemble as directed, cover tightly with plastic wrap and foil.
- Refrigerate overnight or until ready to use.
- Uncover and bake as directed.
Nutrition Facts : Calories 53.7, Fat 3.1, SaturatedFat 1.4, Cholesterol 15.3, Sodium 317.2, Carbohydrate 1.6, Fiber 0.6, Sugar 0.4, Protein 5.1
HAM AND ASPARAGUS ROLLS
Take 5 ingredients and turn out an eye-catching appetizer featuring ham and tender asparagus.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Fill 13x9-inch (3-quart) glass baking dish half full with water and ice; set aside.
- In 12-inch skillet, heat 1 inch water to boiling over high heat. Snap or cut off tough ends of asparagus spears. Add asparagus to boiling water; cook uncovered 2 to 3 minutes or until crisp-tender. Remove asparagus from skillet; place in baking dish with ice water. Let stand 3 to 5 minutes or until chilled. Drain; pat dry with paper towels. Set aside.
- Meanwhile, in small bowl, mix mayonnaise, mustard and thyme.
- Spread about 1 teaspoon mayonnaise mixture over each ham slice to within 1 inch of edges. Cut each ham slice in half lengthwise. Roll 1 ham strip tightly around each asparagus spear. Store tightly covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 340 mg, Sugar 0 g, TransFat 0 g
ASPARAGUS HAM ROLL-UPS
Havarti cheese, asparagus and red peppers make these tasty roll-ups ideal for a spring celebration. Fresh chive ties give them a fussed-over look, but they're a cinch to make! -Rhonda Struthers, Ottawa, Ontario
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Place an asparagus spear, red pepper strip and cheese strip on each piece of ham. Roll up tightly; tie with a chive. Refrigerate until serving. ,
Nutrition Facts : Calories 69 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 180mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
ASPARAGUS AND HAM CRESCENT BUNDLES
Fresh asparagus and thinly sliced ham get wrapped up in Pillsbury™ Crescent Rolls with Boursin® cheese for a showstopping side dish you'll want to make again and again. Each bundle is sprinkled with bread crumbs and Parmesan cheese before baking for a perfectly crispy finish. Bring a platter of Asparagus and Ham Crescent Bundles to a gathering for an easy app, or serve them at home-and watch them get gobbled up.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
- Remove woody ends from asparagus spears; discard. In 10-inch skillet, heat 1/2 inch water to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
- Cut ham slices in half; wrap one half slice around middle of 3 asparagus spears. Repeat for remaining ham and asparagus spears.
- On large cutting board, unroll dough; separate dough into 8 triangles. Crumble and press a generous tablespoon Boursin™ cheese onto bottom wide end of dough. Place one asparagus and ham bundle on wide end of dough, and roll dough into crescent shape; place on cookie sheet. (Ends of asparagus will stick out of both ends of dough.) Repeat for remaining bundles.
- In small bowl, mix bread crumbs, Parmesan cheese and olive oil; mix well. Sprinkle on top of crescent dough, pressing lightly to stick.
- Bake 14 to 19 minutes or until deep golden brown. Remove from cookie sheet to serve. Serve immediately.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Bundle, Sodium 600 mg, Sugar 5 g, TransFat 0 g
HAM AND ASPARAGUS SKILLET MEAL
You need only one skillet to put together this quick supper with Monterey Jack and leftover spiral-sliced ham. If you wish, add a squeeze of lemon before serving.
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in a large ovenproof skillet over medium-high heat.
- Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes.
- Stir in asparagus, ham, herbes de Provence and salt.
- Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more.
- Preheat broiler.
- Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.
Nutrition Facts : Calories 570 calories, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 850 milligrams, Carbohydrate 97 grams, Protein 26 grams
GREEN SPEARS AND HAM
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 10 to 12 sticks
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- On a small, rimmed baking sheet, toss the asparagus with the Parmesan, oil and 1/8 teaspoon of the salt. Bake until the stalks are easily pierced with the tip of a knife, 8 to 10 minutes. Cool completely.
- In a small bowl, whisk together the mascarpone, orange zest and the remaining 1/8 teaspoon salt until smooth and spreadable.
- One at a time, fold the slices of ham in half and spread each with 1 teaspoon of the mascarpone mixture. Place one spear of cooled asparagus at one end of the slice and roll the ham around the asparagus. Repeat for the remaining asparagus. Place the rolls on a parchment-paper-lined tray and store in the refrigerator, wrapped in plastic wrap, until ready to serve. Serve chilled.
HAM AND ASPARAGUS ROLL-UPS
Follow our step-by-step, photo illustrated recipe for making this quick and easy snack or appetizer. Great for your family meal, or great for your next party or get together. Only three ingredients are needed.
Provided by Steve Gordon
Categories Appetizers
Time 45m
Yield Varies
Number Of Ingredients 3
Steps:
- Rinse the asparagus under cool running water.
- Place in steaming basket.
- Cook until tender.
- Shock under cold water to stop the cooking process.
- Roll in paper towels to dry.
- Have cream cheese at room temperature for easier spreading.
- Pat ham slices dry with paper towel.
- Spread each ham slice with a thin layer of cream cheese.
- Place one piece of asparagus on the edge of the ham slice.
- Roll up tightly, sealing the end closed with cream cheese.
- Serve cold or at room temperature, whichever you prefer.
- Enjoy!
ASPARAGUS HAM ROLLS
I love this delicious recipe because it includes three of my favorite locally produced foods-ham, asparagus and cheese. Prepared with leftover Easter ham and fresh asparagus, these rolls make an excellent springtime meal. -Laurie Timm Minneiska, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.
Nutrition Facts : Calories 125 calories, Fat 7g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
EASY HAM AND ASPARAGUS ROLL-UPS
Spargel mit Schinken is one of my husband's favorite German appetizers to prepare, tender asparagus is wrapped in prosciutto ham that has first been spread with seasoned cream cheese. These are always the first snacks to disappear when we entertain, and a favorite of guests! Any leftover prosciutto is also great wrapped around...
Provided by Jeanne Pence
Categories Other Snacks
Time 25m
Number Of Ingredients 7
Steps:
- 1. Wash and trim asparagus spears - save bottoms for another use if not too woody. Blanch briefly 2 min in boiling salted water and remove stalks to bowl of ice water to stop cooking process and retain crispness/color.
- 2. Cream together cheese, horseradish, sugar, and spices to your personal taste. (Some like it lighter/sweeter and others like the full-on horseradish flavor!) Blend thoroughly with mixer until creamy.
- 3. Drain and dry asparagus spears. Spread cream cheese mixture onto prosciutto slices in moderate layer, then place 2 asparagus spears across the width of ham slice. Roll up asparagus in cream cheese mixture to end of ham strip. Keep refrigerated until served. If you are finicky about uniform appearances, you can slice off the bottom of each with a sharp knife after refrigerating a while for exactly flat and matching edges (cook gets to eat the scraps!). These are colorful, quick and easy, and very unusual snacks to serve as many people have never tasted them before. The sweet, salty, and spicy elements blend together with the savory asparagus to make an explosion of mouth feel and flavor! Always a hit at our house, or when we take them to parties.
HAM AND ASPARAGUS CASSEROLE RECIPE
This Ham and Asparagus Casserole Recipe that has it all. You get protein and veggies and bread in the form of stuffing. It works for breakfast, brunch or as a side dish at dinner. This casserole is also super popular at potlucks.
Provided by Vicky
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a large mixing bowl, stir together the stuffing, cheese, asparagus, and ham.
- In a second large bowl, whisk together the soup, milk, eggs, and mustard.
- Pour the wet mixture over the dry ingredients in a greased casserole dish.
- Mix the wet and dry ingredients well.
- Use a large wooden spoon to press the mixture firmly into the casserole dish.
- Bake for 45 minutes and serve warm.
Nutrition Facts : Calories 565 kcal, Carbohydrate 74 g, Protein 28 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 150 mg, Sodium 1809 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
HAM ASPARAGUS ROLLS
This is a great way for me to get my daughter to eat a vegetable! Simple and fast this makes an elegant looking meal. I serve this on toast for lunch, or by itself with garlic bread is great as well. You can also make this with Grilled Ham Steaks, they are just not rolled up! Hope you like it as much as we do! From Company's Coming Cookbook.
Provided by Leslie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Steam or boil asparagus until tender-crisp.
- Spread each side of ham with mustard.
- Lay 3 asparagus spears on each slice, alternating tips for appearance and ease of rolling.
- Roll these up and place seam side down in casserole dish.
- Melt butter in med size saucepan.
- Stir in flour slowly, then add milk.
- Stir and cook until boiling.
- Add salt and pepper.
- Stir in cheese until melted, add green onion slices.
- Stir and pour over meat rolls.
- Cover and bake in 350 F oven 30 minutes or until hot and bubbly.
HAM & ASPARAGUS SUBS
Cram individual bread rolls with quality ham, asparagus tips and lemon dressing and add to a tea party spread
Provided by Sarah Cook
Categories Afternoon tea, Starter
Time 17m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Cook asparagus for 1-2 mins in boiling salted water. Drain well and dry on kitchen paper. Group in twos, then roll up in a slice of ham. Mash the butter with some black pepper and the lemon juice. Split rolls down the middle, but don't cut completely in half. Spread with a little butter, then add an asparagus wrap to each like you would a hotdog. Add a squirt of salad cream, if you like.
Nutrition Facts : Calories 163 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
ROASTED ASPARAGUS WRAPPED IN SERRANO HAM
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
ASPARAGUS AND HAM ROLLS
Crisp toasted pieces of bread surround tender asparagus spears and honey ham.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Roll each bread slice flat with a rolling pin. Cut off crust edges.
- Combine 2 tablespoons butter, parsley, and orange rind in a small bowl. Spread butter mixture on each bread slice. Roll one strip of ham around each piece of asparagus. Starting at one corner, roll one piece of bread around each ham and asparagus spear. Trim off end of asparagus. Place a wooden pick through center.
- Melt remaining 2 tablespoons butter. Brush butter on outside of each piece. Sprinkle with lemon pepper and place on a baking sheet.
- Bake for 5 to 8 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 14.8 g, Cholesterol 20.3 mg, Fat 7.2 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 265.9 mg, Sugar 2.8 g
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3.5/5 (44)Category AppetizerServings 24Total Time 40 mins
- Heat oven to 375°F. In 10-inch skillet, heat 1/2 inch water to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
- If using crescent rolls: Unroll dough on ungreased cookie sheet; press into 11x8-inch rectangle, firmly pressing perforations to seal. With fork, prick crust generously. If using dough sheet: Unroll dough on ungreased cookie sheet; press into 11x8-inch rectangle. With fork, prick crust generously.
- Sprinkle with 1/2 cup of the cheese; top with prosciutto strips. Sprinkle with remaining 1 cup cheese. Arrange cooked asparagus spears in rows over cheese, alternating tips. Brush with oil; sprinkle with pepper flakes.
HAM AND ASPARAGUS ROLL-UPS - DAILY DISH RECIPES
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4.7/5 (7)Estimated Reading Time 3 minsServings 8
- In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well.
- While those are cooking, open the tube of crescent rolls and unroll them into triangles and lay them on a baking sheet. Spread a thin layer of Dijon mustard on each crescent triangle.
- Cut the asparagus into 3-4? pieces starting from the asparagus head. Take two thin slices of ham and wrap them around 2 asparagus spears. Place the ham and aspargus roll at the larger end of the crescent roll triangle and roll into shape.
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- Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
- Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
- Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
HAM-ASPARAGUS ROLLS RECIPE | MYRECIPES
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Servings 8
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add whipping cream, 1/4 cup cheese, salt, and pepper; stir until cheese melts. Set sauce aside.
- Place a ham slice on a flat surface; place 3 asparagus spears in center of ham, and top with 2 tablespoons cheese. Roll up jellyroll fashion; place rolls seam side down in a 13- x 9- x 2-inch baking dish. Repeat procedure with remaining ham and asparagus. Pour sauce over ham rolls; sprinkle with remaining cheese.
- Broil 4 to 5 inches from heating element 4 minutes or until browned and bubbly. Serve immediately.
ASPARAGUS SPRING ROLLS - BETTER HOMES & GARDENS
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4.5/5 (4)Calories 422 per serving
- Cut asparagus into 3- to 4-inch pieces. In a large saucepan cook asparagus in boiling water for 1 minute. Drain; rinse with cold water. Drain again.
- In a large bowl stir together the rice vinegar, crushed red pepper, and sugar. Add asparagus; toss to coat. Cover and let stand at room temperature for 30 minutes.
- Meanwhile, in a small bowl beat eggs lightly with a fork. Stir in chives. Pour oil into a medium nonstick skillet. Preheat skillet over medium-high heat. Add egg mixture; cook until eggs are set and surface just begins to look dry. Slide egg sheet from pan to a cutting board and cut into eight strips.
- To assemble spring rolls, pour hot water into a shallow dish. Dip one spring roll wrapper into the water; remove, allowing water to drip off. Transfer to a clean round dinner plate. Place about 4 to 6 pieces asparagus and an egg strip on the bottom center of the spring roll wrapper. Top with ham strips and lettuce leaves. Fold bottom edge of spring roll wrapper over filling. Fold up and in the opposite sides; roll up from the bottom. Repeat with remaining wrappers, asparagus, egg, ham, and lettuce. Discard any remaining liquid from asparagus. Serve with Lime Aioli.
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- Cut the woody, purplish bottoms off the asparagus. Peel the asparagus if desired (this is not essential). Place the asparagus spears in a skillet, cover them with water and cover the pan. Bring the water to a simmer over high heat. After the water begins to steam, cook the asparagus until it is fork tender, about 3 minutes. Drain the asparagus, rinse it under cold water and wipe the spears dry with paper towels.
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5/5 (1)Category Appetizer, Side Dish, SnackAuthor Giada De LaurentiisCalories 115 per serving
- On a small, rimmed baking sheet, toss the asparagus with the Parmesan, oil and 1/8 teaspoon of the salt. Bake until the stalks are easily pierced with the tip of a knife, 8 to 10 minutes. Cool completely.
- In a small bowl, whisk together the mascarpone, orange zest and the remaining 1/8 teaspoon salt until smooth and spreadable.
- One at a time, fold the slices of ham in half and spread each with 1 teaspoon of the mascarpone mixture. Place one spear of cooled asparagus at one end of the slice and roll the ham around the asparagus. Repeat for the remaining asparagus. Place the rolls on a parchment-paper-lined tray and store in the refrigerator, wrapped in plastic wrap, until ready to serve. Serve chilled.
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4.1/5 (13)Estimated Reading Time 1 minServings 4
- Break off the woody parts of the stem so that only about the top 3-3 ½ inches of the stalk remain. Place the asparagus in a microwavable bowl with just enough water to cover. Then, place a towel over the top of the bowl. Microwave on 50 percent power for 2 minutes or until tender.
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- Bake until slightly golden brown, about 10-12 minutes. Remove from the oven, let cool slightly, and serve warm.
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