Grilled Ham Wrapped Asparagus Recipes

ASPARAGUS HAM WRAPS

Steps:

• Place asparagus in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 2 minutes or until crisp-tender. Drain and rinse in cold water. Spread 1 tablespoon of mayonnaise over each tortilla. Top each one with one slice ham, two slices of cheese and four asparagus spears; roll up.

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.

HAM AND ASPARAGUS WRAPS

Steps:

• In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
• Spread mustard on one side of each slice of ham. Place 2 asparagus spears at one end of ham over mustard, 1 tip extending beyond each side; roll up tightly. Cut each roll in half.

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 WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

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.

EASY HAM AND ASPARAGUS ROLL-UPS

Steps:

• 1. Wash and trim asparagus spears - save bottoms for another use if not too woody. Blanch briefly 2 min in boiling salted water and remove stalks to bowl of ice water to stop cooking process and retain crispness/color.
• 2. Cream together cheese, horseradish, sugar, and spices to your personal taste. (Some like it lighter/sweeter and others like the full-on horseradish flavor!) Blend thoroughly with mixer until creamy.
• 3. Drain and dry asparagus spears. Spread cream cheese mixture onto prosciutto slices in moderate layer, then place 2 asparagus spears across the width of ham slice. Roll up asparagus in cream cheese mixture to end of ham strip. Keep refrigerated until served. If you are finicky about uniform appearances, you can slice off the bottom of each with a sharp knife after refrigerating a while for exactly flat and matching edges (cook gets to eat the scraps!). These are colorful, quick and easy, and very unusual snacks to serve as many people have never tasted them before. The sweet, salty, and spicy elements blend together with the savory asparagus to make an explosion of mouth feel and flavor! Always a hit at our house, or when we take them to parties.

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 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.