Best Asparagus Spears Baked In Parma Ham Recipes

ROASTED ASPARAGUS WRAPPED IN PARMA HAM

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.

HAM AND ASPARAGUS ROLL-UPS

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.

ASPARAGUS HAM ROLLS

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.

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.

ASPARAGUS WITH SERRANO HAM

Steps:

• Preheat oven to 400°. Place half the olive oil in a roasting pan that will hold the asparagus spears in a single layer. Swirl it around so that it covers the bottom of pan. Cut each slice of Serrano ham in half lengthwise.
• Trim and discard the coarse woody ends of the asparagus spears, then wrap each stem end in a slice of ham. Place the wrapped spears in the prepared roasting pan and lightly brush with the remaining olive oil. Season with pepper.
• Roast asparagus spears for 10 minutes, depending on the thickness of the asparagus, until tender but still firm. Do not overcook; keep them firm enough so that you can pickup with your fingers.
• Serve piping hot and with your favorite Aioli Sauce for dipping.

CRISPY PARMA HAM AND ASPARAGUS SALAD

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.

HAM ASPARAGUS ROLLS

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.

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.

HAM AND ASPARAGUS AU GRATIN

Steps:

• Melt butter or margarine.
• Blend in flour and seasonings.
• Gradually add milk.
• Bring to boil, stirring constantly.
• Simmer until smooth and thickened.
• Add cheese and stir until melted.
• Cook asparagus in boiling water until tender-crisp (about 1 min).
• Roll two asparagus spears in each ham slice.
• Place noodles, then ham rolls, in baking dish; cover with sauce.
• Garnish with red pepper slices, if desired. Bake, uncovered, 20 min at 180°C
• Makes 4 servings (2 rolls each).