Auntie Nans Ham Asparagus Spirals Recipes

ASPARAGUS AND HAM CRESCENT BUNDLES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
• Remove woody ends from asparagus spears; discard. In 10-inch skillet, heat 1/2 inch water to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
• Cut ham slices in half; wrap one half slice around middle of 3 asparagus spears. Repeat for remaining ham and asparagus spears.
• On large cutting board, unroll dough; separate dough into 8 triangles. Crumble and press a generous tablespoon Boursin™ cheese onto bottom wide end of dough. Place one asparagus and ham bundle on wide end of dough, and roll dough into crescent shape; place on cookie sheet. (Ends of asparagus will stick out of both ends of dough.) Repeat for remaining bundles.
• In small bowl, mix bread crumbs, Parmesan cheese and olive oil; mix well. Sprinkle on top of crescent dough, pressing lightly to stick.
• Bake 14 to 19 minutes or until deep golden brown. Remove from cookie sheet to serve. Serve immediately.

ASPARAGUS HAM SPIRALS

Steps:

• Place asparagus in a skillet; add 1/2 in. of water. Bring to a boil. Reduced heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside., Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges. Top each with ham, leaving 1/4 in. uncovered on one long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal., Cut each roll into seven pieces. Place cut side down 1 in. apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375° for 10-12 minutes or until golden brown.

ASPARAGUS HAM ROLL-UPS

Steps:

• In a large skillet, bring 1 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., Place an asparagus spear, red pepper strip and cheese strip on each piece of ham. Roll up tightly; tie with a chive. Refrigerate until serving. ,

HAM AND ASPARAGUS STRATA

Steps:

• Repeat the layer: Add another layer of cubed bread, ham, asparagus, Gruyere, and milk egg mixture. Press down on the mixture with your (clean) hands to help the bread soak up more of the milk mixture. At this point you can make up to a day ahead, cover and refrigerate until ready to cook.
• Bake: Cover with aluminum foil and place in the 350°F oven for 40 minutes. Remove the foil. Bake uncovered for an additional 20 to 30 minutes, until the egg mixture is set. Test by inserting a sharp knife into the center of the casserole. If the inside is still runny, it's not cooked through yet and needs more time in the oven. If the top starts to get too browned, you can cover again with aluminum foil. Remove from oven and let sit for 10 minutes before serving.

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.

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.

SPARGEL IN SCHINKEN (WHITE ASPARAGUS WRAPPED IN HAM)

Steps:

• Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
• Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add 1 tablespoon butter and sugar. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain well.
• Melt remaining 3 tablespoons butter in a small pot over low heat.
• Wrap each asparagus spear with a slice of ham. Arrange on a serving plate; drizzle melted butter on top.

AUNTIE NAN'S HAM & ASPARAGUS SPIRALS

Steps:

• Lay a tortilla on a flat work surface, then spread with cream cheese, covering to the edge.
• Spread a single layer of spinach on top of the cream cheese, then a layer of ham.
• On the side closest to you, place an asparagus spear and a single line of squeeze cheese; roll it up and place seam side down.
• If desired, these can be carefully rolled up and sealed in plastic wrap at this point, and refrigerated for a few hours or up to overnight.
• When ready to serve, cut into 3/4"-1" slices.
• Lay flat on a serving tray and serve immediately.
• Refrigerate leftovers.

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.

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.

HAM & ASPARAGUS CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.