Salad Of Grilled Asparagus With Taleggio Cheese And Serrano Ham Recipes

HOW TO MAKE THE BEST GRILLED ASPARAGUS

Steps:

• Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
• Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
• Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
• Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
• Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

ASPARAGUS WITH SERRANO HAM

Steps:

• Cook 1 bunch asparagus (trimmed and peeled) in salted boiling water until crisp-tender, 2 minutes. Drain and let cool, then pat dry. Wrap each spear with a slice of serrano ham. For the dip: Puree 1/2 cup mayonnaise with 1/4 cup roasted red peppers, 1/2 teaspoon sherry vinegar and 1/4 teaspoon hot smoked paprika.

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.

TALEGGIO AND HAM GRILLED CHEESE

Steps:

• Fry the ham in a medium skillet until nicely warmed; set aside.
• Spread the pumpernickel slices with the mayonnaise.
• Place 2 slices of bread, mayo-side down, in the hot skillet. Divide the ham, asparagus and Taleggio between the slices. Place a second slice of bread, mayo-side up, on top. Cook, pressing down with a spatula, until golden brown on one side; flip, and continue cooking until golden brown on the reverse side and the cheese is melted.
• Cut in half and serve

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.

HAM-TALEGGIO GRILLED CHEESE

Steps:

• Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)
• Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.
• Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.
• Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

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.

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

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.

SALAD OF GRILLED ASPARAGUS WITH TALEGGIO CHEESE AND SERRANO HAM

Steps:

• Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
• Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.