ROASTED ASPARAGUS WRAPPED IN PARMA HAM
It's a classic way to serve seasonal asparagus, and so easy. This recipe can be served as a side, starter or for brunch alongside soft boiled eggs, like in our asparagus and pancetta recipe.
Provided by delicious. magazine
Categories Asparagus recipes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/fan180C/gas 6. Cook the asparagus spears in salted boiling water for 2 minutes. Drain, refresh in cold water, then drain again. Set aside.
- Using a pestle and mortar, crush the mint with the olive oil and lemon zest. Add to the asparagus and stir gently to coat.
- Make bundles of 3 spears and wrap each in a Parma ham slice. Place in a baking tray and bake in the oven for 10 minutes until the ham is crisp.
Nutrition Facts : Calories 107kcals, Fat 7.7g (1.6g saturated), Protein 8g, Carbohydrate 1.4g (1.1g sugar)
ASPARAGUS UNDER WRAPS
The asparagus in this dish is steamed lightly then wrapped with cheese and Parma ham and baked till the cheese is melted. Italian Fontina, if you can get it, has the right squidgy consistency, but the recipe also works well with the sharp flavour of Parmesan.
Categories Delia's Summer Collection Asparagus Starters
Yield Serves 2 as a light lunch or 4 as a starter
Number Of Ingredients 5
Steps:
- To cook the asparagus: take each stalk in both hands and bend and snap off the woody end, then trim with a knife to make it neater. Lay the asparagus stalks on an opened fan steamer (or an ordinary steamer will do) - they can be piled one on top of the other. Season with salt, place them in a frying pan or saucepan, pour in about 1 inch (2.5 cm) of boiling water from the kettle, then put a lid on and steam for 4-6 minutes. If you're using Fontina, slice it into thin strips using a sharp knife. If you're using Parmesan, coarsely grate it. Now lay the slices of Parma ham out flat on a work surface, divide the strips of cheese along the centre of each slice of ham (or sprinkle with the grated Parmesan if using that), then simply lay an asparagus stalk at one end and roll the whole lot up fairly firmly. All this can be done well in advance; then, when you're ready to cook, lay the rolls on the baking sheet and pop on to the highest shelf of the oven for just 5 minutes, or until the cheese begins to melt. Serve piping hot with a little grated Parmesan to sprinkle over.
ASPARAGUS WRAPPED IN PARMA HAM
Steps:
- Cook the asparagus spears in salted boiling water for 2 minutes.
- Drain and then refresh them in cold water.
- Pat the asparagus dry.
- Cut each Parma ham slice lengthwise into 3 even strips.
- Wrap each asparagus with one strip of Parma ham.
- Heat the oil in a frying pan and gently fry each spear until the ham is crisp and browned.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 151 calories, Sugar 2.7 g, Sodium 733 mg, Fat 8.4 g, SaturatedFat 2.4 g, Carbohydrate 7.7 g, Fiber 3.8 g, Protein 12.5 g, Cholesterol 32 mg
PARMA HAM & ASPARAGUS RISOTTO
This is a recipe I found in a cooking magazine years ago that has become a real family favorite. Comfort food at it's best. You can substitute leftover chicken for parma ham or leave out the meat and go vegetarian (maybe adding some mushrooms).
Provided by barbara.muirhead
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat Olive Oil in a large saucepan and saute onion until soft.
- Add rice and continue to cook for 2 minutes.
- Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
- After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
- Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
- Serve sprinkled with parmesan cheese.
PARMA HAM & ASPARAGUS
Make and share this Parma Ham & Asparagus recipe from Food.com.
Provided by Luschka
Categories One Dish Meal
Time 26m
Yield 550 ml, 3 serving(s)
Number Of Ingredients 13
Steps:
- Trim the woody ends from the asparagus and cut the stems into 1 cm lengths.
- In a saucepan, heat the oil over a high heat and cook the asparagus, onion and galric for 5 minutes.
- Reduce the heat, add the ham and cook for 1 minutes.
- In a bowl, blend the cornflour, stock, wine , soy sauce, mustard and salt and pepper and add to the pan.
- Bring to the boil, stirring and continue to cook, stirring until the mixture thickens.
- Simmer for 5 minutes.
- Garnish with rosemary sprigs and serve with the freshly cooked linguine.
Nutrition Facts : Calories 101.7, Fat 3.5, SaturatedFat 0.4, Sodium 392.2, Carbohydrate 11.5, Fiber 3.3, Sugar 3.5, Protein 4.2
CRISPY PARMA HAM AND ASPARAGUS SALAD
This a fantastic main meal salad. When in season, during may, try to use delicious home grown asparagus.
Provided by Lene8655
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes.
- Drain the eggs and asparagus and cool under cold water.
- Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste.
- Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks.
- Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.
Nutrition Facts : Calories 170, Fat 12.6, SaturatedFat 5.6, Cholesterol 330.6, Sodium 149.6, Carbohydrate 3.7, Fiber 1.3, Sugar 1.5, Protein 11
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