Penzeys Ham And Asparagus Bake Food

HAM AND ASPARAGUS BREAKFAST BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish.
• Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with whisk until well combined. Pour mixture over ham and asparagus. Sprinkle cheese evenly over top.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.

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.

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.

ASPARAGUS, HAM AND EGG BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
• In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
• Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

ASPARAGUS HAM CREPES

Steps:

• In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 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. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

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.

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.

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.

HAM AND ASPARAGUS CASSEROLE

Steps:

• Heat oven to 400°F. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole.
• Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture.
• Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean.

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.

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.

RICH AND CHEESY HAM AND ASPARAGUS NOODLE CASSEROLE

Steps:

• In large bowl, mix together well the first 4 ingredients.
• Gently fold in rest of ingredients except noodles and potato chips.
• Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
• Fold in noodles.
• Pour/spoon into lightly greased 13x9 baking dish.
• Top with crushed potato chips.
• Bake in 350 oven for 35 minutes til bubbly!
• *Do not precook asparagus.
• **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

HAM & ASPARAGUS TOAD-IN-THE-HOLE

Steps:

• Heat oven to 220C/200C fan/gas 7. Cook the asparagus spears in boiling salted water for 2 mins, drain and set aside on kitchen paper.
• Pour the oil into a 37cm x 26.5cm shallow roasting tin and place in the oven to heat up. Whisk the eggs, flour, milk and 150ml cold water together until smooth, or whizz in a food processor. Season and stir in the herbs.
• Wrap each asparagus spear in a piece of ham. Arrange them in the hot roasting tin and pour over the batter. Bake for 20 mins, or until risen and golden. Serve with a crunchy green salad.

PENZEY'S RUTABAGA AND CARROT BAKE

Steps:

• Preheat oven to 350 degrees F.
• Peel and cube the rutabagas into 1/2 inch pieces.
• Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
• While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
• Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
• Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
• Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
• Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
• Serve and enjoy!
• Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!

ASPARAGUS BAKE

Steps:

• If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
• Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
• Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
• Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE

Steps:

• Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
• Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
• Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

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.

BASQUE EGGS WITH HAM, ASPARAGUS AND PEAS

Steps:

• Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish.
• Cut the ham into cubes and add to the casserole dish - sauté for 5 mins over a low heat.
• Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - sauté for a further 5 mins - season with salt.
• Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas).
• Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked.