Roasted Asparagus And Jammy Eggs And Ham Recipes

HAM AND ASPARAGUS CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

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.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

ROASTED ASPARAGUS AND EGGS

Steps:

• Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
• In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
• Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
• Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

ASPARAGUS WITH HAM AND EGGS

Steps:

• Break off tough ends of the asparagus and cook until tender, drain.
• Meanwhile chop the ham and egg finely.
• Put asparagus on a serving plate and garnish with the chopped ham and eggs.
• Serve with the melted butter in a jug on the side.

ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS

Steps:

• Asparagus
• Preheat the oven to 400°F.
• Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
• Ham and Gravy
• While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
• Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
• Eggs
• Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
• Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
• Assembly
• Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
• Know-how: Making Poached Eggs
• Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
• Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
• Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

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.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

OVERNIGHT ASPARAGUS AND EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT

Steps:

• Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
• Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
• Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
• Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
• To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

ROASTED ASPARAGUS AND JAMMY EGGS AND HAM

Steps:

• Preheat Oven to 425. Whisk together olive oil, lemon zest and juice, honey and 1/2 tsp salt and 1/4 t pepper. Drizzle over asparagus and toss to coat.
• Bring water to boil. Add eggs with slotted spoon. Reduce to simmer 7 minutes. Remove eggs to cool in cold water bowl for perfect "jammy" eggs.
• Roast Asparagus and Ham for 15 minutes. Cool 5 minutes.
• Stir together yogurt, 2T dill, capers and brine. Serve on the side in a mound.
• Arrange egg halves on top of asparagus. Add red onions and dill weed for garnish.