Asparagus And Ham Crescent Bundles Recipes

ASPARAGUS BUNDLES

Steps:

• Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

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.

ASPARAGUS BUNDLES

Steps:

• 1. Preheat oven to 375 degrees. Divide crescent sheet dough into 4 equal rectangles.
• 2. Divide apricot preserves equally among crescent dough and spread evenly over dough. Sprinkle each dough rectangle evenly and equally with shredded cheese.
• 3. Remove ends from asparagus stalks and cut all stalks to the same length, approximately 1 inch longer than crescent dough.
• 4. Place asparagus on dough rectangles with tips sticking out from the dough. Bring dough over the top and pinch to seal seam to create bundles. Place each bundle seam side down on ungreased baking sheet.
• 5. Bake for 15 - 18 minutes or until dough is golden brown. *If using crescent rolls, divide into 4 rectangles (2 rolls make a rectangle) and press seams together before spreading with preserves.
• 6. TIP: Make this a full meal by adding 4 slices (approximately 2 ounces each) of smoked ham from your deli! Cut each ham slice in half. To assemble: place one slice on top of cheese, add the asparagus, and then place other slice on top of asparagus. Seal bundle as indicated!

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.

ROASTED ASPARAGUS BUNDLES

Steps:

• To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Add the garlic and sauté briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)
• Preheat the oven to 400°F. Butter a shallow baking dish that is long enough to hold the asparagus. Toss the cooled asparagus with the olive oil and season with salt and pepper.
• Divide the asparagus into 4 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with one-fourth of the seasoned bread crumbs.
• Roast in the oven until heated through and crisp, about 10 minutes. Serve at once.

SPRING VEGETABLE BUNDLES

Steps:

• Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.