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
POTATO AND ASPARAGUS SALAD
A delicious and filling potato and asparagus salad with ham, hard-boiled eggs, chives, and a simple vinaigrette.
Provided by Adina
Categories Salads
Time 1h
Number Of Ingredients 10
Steps:
- Remove the lower third of the asparagus stems. Bring a large pot of salted water to a boil, add a teaspoon butter and the asparagus. Cook for 5-7 minutes, depending on how thick the stalks are, they should remain rather firm or al dente. Remove from the water and drain well.
- In the meantime make the vinaigrette: whisk together the vinegar, oil, and mustard. Add salt and pepper to taste.
- Sprinkle the asparagus with about half of the vinaigrette and rub the spears gently with the dressing. Let marinate for about 30 minutes.
- In the meantime cook the potatoes in a large pot of salted water until tender.
- Boil the eggs until hard. Leave to cool slightly, peel and chop the eggs finely. Keep a few whole slices for decoration purposes, if desired.
- Chop the ham and the chives.
- Arrange the asparagus stems and the potatoes on a platter. Top with the eggs, ham, and chives and sprinkle with the remaining vinaigrette.
- Alternatively, slices the potatoes, cut the asparagus into shorter pieces, and mix everything with the dressing.
Nutrition Facts : ServingSize 1 /3 of the salad, Calories 481 kcal, Carbohydrate 41 g, Protein 29 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 232 mg, Sodium 873 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 17 g
POTATO-HAM BAKE
Asparagus and tarragon give this modern bake recipe a touch of showmanship.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
- For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
- Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
Nutrition Facts : Calories 346 kcal, Carbohydrate 30 g, Cholesterol 67 mg, Protein 22 g, SaturatedFat 9 g, Sodium 1162 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 4 g
SHEET-PAN CHEESY HASSELBACK HAM, POTATOES AND ASPARAGUS
Spring ham, potatoes and asparagus have never been easier. This sheet-pan version uses one pan and gets the whole feast on the table in a little over an hour.
Provided by Tablespoon Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place 12x10-inch piece of foil in center of pan.
- In large bowl, mix 2 tablespoons of the butter, the garlic and 1/4 teaspoon of the pepper. Make 12 thin cuts in ham, leaving bottom 1/2 inch uncut. Place one halved slice of cheese in each cut. Brush ham all over with butter mixture. Place on foil in center of pan. Pull up all four sides of foil around ham. Cover ham tightly with another piece of foil. Roast 18 minutes.
- In same large bowl, mix 1 tablespoon of the butter, the salt and remaining 1/4 teaspoon pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer in pan around ham. Roast 26 to 30 minutes or until tender when pierced with knife. Remove from oven; stir.
- Add asparagus and remaining 1 tablespoon butter to same bowl, and toss to coat; arrange in single layer in pan next to potatoes. Roast 12 to 15 minutes longer or until ham is heated through (140°F), potatoes are browned and fork-tender, and asparagus is tender. Remove foil from top of ham, and drizzle with honey. Sprinkle chives over entire pan. Spoon juices from ham over ham slices when serving.
Nutrition Facts : Calories 500, Carbohydrate 21 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 3 g, Protein 41 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 2260 mg, Sugar 5 g, TransFat 1/2 g
ASPARAGUS AND HAM CASSEROLE
I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.-Helen Ostronic, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1113mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
ASPARAGUS-AND-POTATO GRATIN
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner dish beautifully and will have the whole family asking for seconds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
- Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
- Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
- Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.
ASPARAGUS, HAM HOCK AND POTATO SALAD
Roasted new potatoes, asparagus, radishes and ham hock are served in a mustardy yogurt dressing in this healthy springtime salad recipe. If asparagus isn't in season, try our ham hock, pea and potato salad.
Provided by The delicious. food team
Categories Sweetcorn recipes
Time 30m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 200°C/180°C fan/ gas 6. Toss the potatoes and oil in a large roasting tin and season. Roast for 15 minutes, then gently squash with a potato masher to rough up the edges. Add the radishes, toss to coat in the oil, then return to the oven for 10 minutes until they're tender and the potatoes are crisp. Set aside to cool (see Make Ahead).
- Bring a pan of lightly salted water to the boil, add 200g asparagus and boil for 2-3 minutes until just al dente (still with some bite). Drain and run under cold water to cool.
- Use a Y-shaped peeler to shave the remaining asparagus spears to ribbons, then put in iced water until ready to serve.
- Mix all the dressing ingredients in a small bowl and season to taste.
- Toss the roast potatoes and radishes with half the dressing, then spoon onto a platter. Top with the ham hock, asparagus spears and ribbons and mint leaves. Drizzle with the remaining dressing to serve.
Nutrition Facts : Calories 126kcals, Fat 3.4g (0.8g saturated), Protein 7.4g, Carbohydrate 15.1g (3.3g sugars), Fiber 2.9g
CREAMY HAM AND ASPARAGUS SOUP
Like most country cooks, I often bake a large ham so that I can use leftovers in tasty dishes like this. Fresh asparagus is wonderful in this soup's creamy broth.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside. , In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.
Nutrition Facts : Calories 285 calories, Fat 17g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 881mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.
SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES
Small boneless ham is the perfect centerpiece for this sheet pan dinner for 4. The ham roasts with a sweet and sticky jam and mustard glaze, while the potatoes become crisp and tender as they soak in a delicious garlic butter. Finish the dish with a simple roasted asparagus, buttered rolls, and almost no cleanup!
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
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.
HAM AND SCALLOPED POTATOES
This is what we call quick and easy comfort. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep, followed by a slow bake in the oven-making this hearty side dish your perfect go-to recipe for potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 6 g, TransFat 1/2 g
ASPARAGUS, POTATO, AND ONION FRITTATA
I had some asparagus and ham to use so I came up with this combination for lunch today!
Provided by ANGELAANDJAKERS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
- Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 17.7 g, Cholesterol 213.3 mg, Fat 16.3 g, Fiber 3.3 g, Protein 17.3 g, SaturatedFat 5.8 g, Sodium 639.1 mg, Sugar 2.8 g
GERMAN-STYLE POTATO AND HAM SALAD
Provided by Melissa Roberts-Matar
Categories Salad Onion Pork Potato Vegetable Side Bacon Ham Summer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.
- Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.
- Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.
- Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.
HAM AND POTATOES WITH ASPARAGUS
Make and share this Ham and Potatoes With Asparagus recipe from Food.com.
Provided by crazycookinmama
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F or grill to medium-high. Spray foil with nonstick spray.
- Center half of potatoes on each sheet of aluminum foil. Top with ham and asparagus. Spoon one-fourth of container of alfredo sauce over top of each servings; reserve remaining alfredo sauce for future use.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
- Bake 20 to 22 minutes on a cookie sheet in oven or grill 13 to 15 minutes in covered grill.
Nutrition Facts : Calories 300.9, Fat 5.3, SaturatedFat 1.7, Cholesterol 51.1, Sodium 1488.3, Carbohydrate 36.3, Fiber 4.8, Sugar 3.5, Protein 27.7
LOADED TWICE-BAKED POTATOES
Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Add a tossed salad and you have a healthy and hearty meal that will leave you feeling good.
Provided by EatingWell Test Kitchen
Categories Healthy Potato Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer's directions.)
- Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
- Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
- Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 24.1 g, Cholesterol 67.5 mg, Fat 12.1 g, Fiber 2.2 g, Protein 26 g, SaturatedFat 6 g, Sodium 612.7 mg, Sugar 1.4 g
SCALLOPED POTATOES AND HAM
These cheesy Scalloped Potatoes and Ham are a classic Southern dish with only 10 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C). Grease an 11 x 7-inch baking dish; set aside.
- In a large pot, melt butter over medium-high heat. Whisk in cream, garlic, and salt. Add peeled, sliced potatoes.
- Bring to a boil, reduce heat to medium-low, and simmer (uncovered) for about 15 minutes (or until potatoes are tender). Gently stir the potatoes periodically as they cook.
- Add the ham to the potato mixture.
- Transfer to prepared baking dish.
- Sprinkle with grated cheese.
- Bake (uncovered) for 20-25 minutes, or until golden brown. Let stand for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 576 kcal, Carbohydrate 30 g, Protein 16 g, Fat 45 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 169 mg, Sodium 1104 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 14 g
SCALLOPED POTATOES AND HAM
Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!
Categories Christmas Easter feed a crowd comfort food dinner main dish side dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a large casserole dish.
- Heat butter in a large skillet. Add the onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add the ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
- Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. Set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)
- Combine the two grated cheeses. Set aside.
- Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin). Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
- Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
- Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
HAM AND ASPARAGUS CASSEROLE
Leftover ham, hard-cooked Easter eggs and asparagus combine to make a wonderful springtime casserole we all love. Garnish with toasted almonds, crushed potato chips or cracker crumbs, if desired.
Provided by SOURDOUGH
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
- Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.9 g, Cholesterol 190 mg, Fat 14.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 5.6 g, Sodium 953 mg, Sugar 5.1 g
SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING
A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
- Choose two attractive plates or bowls and start to assemble the salad.
- Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
- Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
- Pour over the honey & mustard dressing - giving the salad a liberal dousing!
- Season and scatter the chopped chives and/or the chopped chervil over the top.
- Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
- Optional ideas:.
- You could also add peas, broad beans, olives or crispy bacon!
Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4
ASPARAGUS - THE DUTCH WAY
Asparagus with ham, cooked egg, butter and parsley potatoes are the traditional Dutch way of serving white asparagus.
Provided by Ena Scheerstra
Categories Main
Time 2h30m
Yield 2
Number Of Ingredients 12
Steps:
- Cover asparagus with water, leave them to soak (this will make it more easy to peel them).
- Peel the potatoes, put in pan, cover with water, add pinch of salt.
- Peel the asparagus generously and cut or snap of the woody ends.
- Put the asparagus in a big pan, cover with water.
- Prepare the asparagus soup.
- While eating the soup, cook the potatoes (20 mins) and asparagus (10-15 mins).
- Drain the asparagus well.
- Toss the potatoes with half of the butter, and the parsley.
- Drizzle the rest of the butter over the asparagus.
- Serve the asparagus and parsley potatoes with the cooked egg and ham.
- Cover peels and cut-offs generously with water.
- Bring to the boil and cook for 1 hour.
- Sieve, press all of the liquid from the peels.
- Add stock cube.
- Make a pasta from the corn starch and milk, add to the soup to thicken.
- Season to taste with salt, pepper and parsley.
- Serve hot.
HAM AND ASPARAGUS SALAD
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil, add potatoes and cook for 8 minutes. Add asparagus and continue cooking 4 minutes more, until potatoes are just tender and asparagus are crisp-tender. Drain and plunge into a bowl of ice water. Gently pat dry and transfer vegetables to a shallow dish.
- For dressing, whisk together vinegar, honey, mustard, pepper, salt and olive oil. Pour over cooled asparagus and potatoes. Toss in ham strips. Refrigerate until ready to serve.
- Place salad greens on a large platter. Top with potato mixture; sprinkle with parsley.
FETTUCCINE WITH COUNTRY HAM AND VEGETABLES
Provided by Cory Mattson
Categories Pasta Vegetable Appetizer Kid-Friendly Ham Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring large pot of salted water to boil. Add carrot and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer carrot to strainer and cool. Add asparagus to boiling water and cook until just tender, about 3 minutes. Using slotted spoon, remove asparagus pieces, reserving tips for garnish. Add pasta to boiling water and cook until just tender but still firm to bite, stirring occasionally. Drain pasta. Return to same pot.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add leeks and bell pepper; sauté 2 minutes. Add cream and simmer until slightly thickened, about 5 minutes. Mix in 1/2 cup grated Parmesan cheese and country ham.
- Add carrot and asparagus pieces to sauce. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat evenly. Divide pasta among 4 plates. Garnish with asparagus tips. Serve, passing additional Parmesan separately.
ASPARAGUS POTATO CASSEROLE
Provided by timetocook
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- In a casserole dish, combine the potatoes, onions and asparagus. Add the milk. Dot with the butter. Sprinkle with salt and pepper. Cover and bake at 350 degrees F for 45 to 60 minutes. Before serving, stir in the grated Cheddar cheese.
Nutrition Facts :
More about "ham and potatoes with asparagus food"
APRICOT-GLAZED HAM WITH POTATOES AND ASPARAGUS RECIPE ...
From realsimple.com
5/5 (54)Calories 443 per serving
- Heat oven to 350° F. Place the ham on a foil-lined baking sheet and cook until heated through, 50 to 60 minutes, spreading the ham with the preserves after 20 minutes of cooking.
- Meanwhile, place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes.
- With a slotted spoon, transfer the potatoes to a colander; run under cold water until cool. Add the asparagus to the boiling water and cook until tender, 2 to 3 minutes; drain and run under cold water to cool. Cut the potatoes into quarters.
- In a large bowl, whisk together the oil, vinegar, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper. Add the vegetables and toss to combine; fold in the dill. Thinly slice the ham and serve with the vegetables.
PAN FRIED ASPARAGUS AND POTATOES – GREEN ASPARAGUS …
From whereismyspoon.co
4.4/5 (5)Total Time 35 minsCategory Vegan RecipesCalories 379 per serving
- Scrub the potatoes, you don't have to peel them. Place them into a pot, cover with water and add some salt. Bring to a boil, lower the heat and cook the potatoes, covered, for about 10 – 15 minutes or until tender. The cooking time depends on the size of the potatoes.
- Drain well and leave in the colander for about 5 minutes or until cool enough to handle. You can peel the potatoes or leave the skin on. Cut the potatoes into halves or quarters, depending on their size. If you use larger potatoes, slice them thickly.
- Trim the asparagus as described above. You can either snap the woody ends or cut them with a knife. Cut the stalks into pieces about 4 - 5 cm/ 1.6 - 2 inches long. Give them to a bowl.
- Halve the onion and slice the halves thinly. Chop the sun-dried tomatoes into small pieces. Give them both to the bowl containing the asparagus. Set aside.
CREAMY ASPARAGUS-AND-HAM SOUP - RACHAEL RAY IN …
From rachaelraymag.com
- In a large dutch oven, heat the olive oil over medium-high heat; add the ham and cook, stirring, until golden, about 5 minutes.
HAM & ASPARAGUS QUICHE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Quiche RecipesCalories 280 per servingTotal Time 1 hr 5 mins
HAM AND ASPARAGUS SCALLOPED POTATOES | CANADIAN …
From dairyfarmersofcanada.ca
Servings 8Energy 468 CaloriesCarbohydrate 22 gFat 36 g
10 BEST ASPARAGUS WRAPPED HAM RECIPES - YUMMLY
From yummly.com
CREATE QUICK, EASY MEALS WITH ASPARAGUS, HAM AND …
From adirondackdailyenterprise.com
SPRING HAM AND ASPARAGUS LEMON CREAM PASTA - OH SWEET BASIL
From ohsweetbasil.com
4.5/5 (27)Total Time 20 minsCategory 50 of Our Best Easy Pasta RecipesCalories 353 per serving
- In a saucepan over medium heat, add the butter and once melted, quickly whisk in the garlic powder and flour, continuing to whisk for 30 seconds.
ASPARAGUS-AND-HAM CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (51)Calories 250 per servingServings 6
- 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.
SHEET PAN EASTER DINNER WITH HAM - THE COOKIE ROOKIE®
From thecookierookie.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory Main CourseCalories 777 per serving
- Combine the potatoes, cream, parmesan, garlic, parsley, and salt in a medium sized microwave safe bowl. Microwave for 5 minutes, or until the potatoes are fork tender. Set aside until ready to use.
ASPARAGUS AND GOAT’S CHEESE QUICHE WITH A POTATO CRUST - CTV
From more.ctv.ca
- Grate the potato with a box grater or by using the shredder attachment of a food processor. Place the grated potato’s in a strainer in the sink. Season with salt and toss. Let the potatoes rest for 10min. Press and squeeze as much liquid out of the potatoes as possible.
- Transfer the potatoes to a bowl and mix in the grated parmesan and egg. Add this mixture to the spring form pan and press the potato mixture firmly into the bottom and up the sides evenly. Place the springform pan on a baking sheet and cook for 20 minutes.
- Melt the butter in a skillet set over medium heat and add the onion. Cook for three minutes. Add the asparagus and cook for another five minutes or until the asparagus is bright green and tender crisp.
TAGLIATELLE WITH HAM OR PROSCUITTO AND ASPARAGUS ...
From nigella.com
Servings 2-3
HAM AND ASPARAGUS “GRATIN” | RICARDO
From ricardocuisine.com
4/5 (18)Total Time 30 minsCategory Main DishesCalories 375 per serving
PROSCIUTTO-WRAPPED CHICKEN WITH ASPARAGUS RECIPE | LEITE'S ...
From leitesculinaria.com
Cuisine AmericanTotal Time 40 minsCategory EntreeCalories 429 per serving
ROAST HAM WITH HERBS AND CREAMY ASPARAGUS ... - FOOD REPUBLIC
From foodrepublic.com
Servings 15Estimated Reading Time 3 mins
SCALLOPED POTATOES WITH HAM AND ASPARAGUS | SUBURBAN ...
From stltoday.com
Estimated Reading Time 1 min
ASPARAGUS, MUSHROOM AND HAM QUICHE WITH A POTATO CRUST ...
From fortheloveofcooking.net
Reviews 3Estimated Reading Time 2 mins
POTATOES WITH IBERICO HAM AND PEPPERS RECIPE - GREAT ...
From greatbritishchefs.com
Servings 4Estimated Reading Time 50 secsCategory Side
HAM AND ASPARAGUS JACKET POTATOES - YOURLIFECHOICES
From yourlifechoices.com.au
Estimated Reading Time 1 min
LEFTOVER HAM RECIPES YOU'LL LOOK FORWARD TO MAKING ...
From bhg.com
10 BEST MASHED POTATOES AND ASPARAGUS RECIPES - YUMMLY
From yummly.com
HAM AND POTATO BAKE - CANADIAN LIVING
From canadianliving.com
ALTON BROWN'S HEARTY HAM AND ASPARAGUS FRITTATA | FOOD NETWORK
From foodnetwork.com
10 BEST ASPARAGUS WRAPPED HAM RECIPES | YUMMLY
From yummly.co.uk
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