Asparagus Parma Ham Salad Recipes

ASPARAGUS AND SERRANO HAM SALAD WITH TOASTED ALMONDS

Steps:

• Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry.
• Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond-and-crumb mixture.

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.

PARMESAN ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
• Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
• Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
• Sprinkle Parmesan cheese mixture over asparagus.

PARMA HAM & ASPARAGUS

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.

ASPARAGUS SPEARS BAKED IN PARMA HAM

Steps:

• Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
• Cut each slice of Parma ham in half.
• Wrap each asparagus spear with a half slice of ham.
• Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
• Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks

WHITE ASPARAGUS WITH SERRANO HAM & CHIVE DRESSING

Steps:

• Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
• Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
• Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

ASPARAGUS & PARMA HAM SALAD

Steps:

• You will need enough asparagus to end up with 2 large or 4 smaller stalks per person. Peel very large asparagus with a vegetable peeler and trim, wash and dry them all. Remove any woody sections of stalks. Cut the Parma ham into enough pieces to wrap each stalk. Heat a griddle pan or light a grill to medium heat. Brush asparagus all over with olive oil and grill on all sides, turning frequently, until soft all the way through and very slightly blackened on the outside. Cool, then wrap each stalk in Parma ham and arrange on a dish. Sprinkle with balsamic vinegar, olive oil and salt and pepper to taste, then tear the mozzarella into pieces, scatter on top and serve at once.