Asparagus And Ham Rolls Recipes

HAM AND ASPARAGUS ROLL-UPS

Steps:

• Cook asparagus until crisp-tender.
• Mix together cream cheese, horseradish, mustard and Worcestershire sauce.
• On each slice of ham spread a thin layer of cheese mixture.
• Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style.
• Slice into bite-sized pieces.
• Chill.

HAM AND ASPARAGUS ROLLS

Steps:

• Fill 13x9-inch (3-quart) glass baking dish half full with water and ice; set aside.
• In 12-inch skillet, heat 1 inch water to boiling over high heat. Snap or cut off tough ends of asparagus spears. Add asparagus to boiling water; cook uncovered 2 to 3 minutes or until crisp-tender. Remove asparagus from skillet; place in baking dish with ice water. Let stand 3 to 5 minutes or until chilled. Drain; pat dry with paper towels. Set aside.
• Meanwhile, in small bowl, mix mayonnaise, mustard and thyme.
• Spread about 1 teaspoon mayonnaise mixture over each ham slice to within 1 inch of edges. Cut each ham slice in half lengthwise. Roll 1 ham strip tightly around each asparagus spear. Store tightly covered in refrigerator.

HAM ASPARAGUS ROLLS

Steps:

• Steam or boil asparagus until tender-crisp.
• Spread each side of ham with mustard.
• Lay 3 asparagus spears on each slice, alternating tips for appearance and ease of rolling.
• Roll these up and place seam side down in casserole dish.
• Melt butter in med size saucepan.
• Stir in flour slowly, then add milk.
• Stir and cook until boiling.
• Add salt and pepper.
• Stir in cheese until melted, add green onion slices.
• Stir and pour over meat rolls.
• Cover and bake in 350 F oven 30 minutes or until hot and bubbly.

HAM AND ASPARAGUS ROLL-UPS

Steps:

• Preheat oven to 350°F.
• Flatten and dry the ham slices.
• Stack ham in piles of 2 slices each; spread each stack with 1 tsp of cream cheese.
• Sprinkle with freshly ground black pepper.
• Place 1 asparagus spear on one of the long sides of each ham stack; roll up.
• Place in 13x9-inch baking dish.
• Bake for 15 to 20 minutes or until heated through.
• NOTE: You can make this ahead, just assemble as directed, cover tightly with plastic wrap and foil.
• Refrigerate overnight or until ready to use.
• Uncover and bake as directed.

DELICIOUS ASPARAGUS ROLL UPS

Steps:

• Set oven to 400°F.
• Grease a baking sheet.
• Flatten bread with a rolling pin.
• In a bowl combine the cream cheese with blue cheese, garlic and green onions.
• Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
• Top with asparagus spear then roll up tightly.
• Place seam side down on a greased baking sheet.
• Brush with butter and sprinkle with parmesan cheese.
• Cut roll-ups in half.
• Bake at 400°F for 10-12 minutes or until lightly browned.
• Delicious!

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.

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.

DIJON HAM AND ASPARAGUS ROLL-UPS

Steps:

• Preheat the oven to 375 degrees F.
• Break off the woody parts of the stem so that only about the top 3 inches or so of the stalk remain.
• Place the asparagus in a microwavable bowl with just enough water to cover. Place a towel over the top of the bowl. Microwave on 50 percent power until tender (2 minutes). Drain.
• Open the package of crescent rolls and spread out the crescent roll dough sheets evenly on a large baking sheet. Roll out each sheet as much as possible. Coat the dough sheet with an even layer of Dijon mustard.
• Wrap 1-2 asparagus stalks in 1-2 slices of ham. Place at the wide end of the crescent dough and roll up in the dough. Repeat for each crescent roll.
• Bake until slightly golden brown (about 10-12 minutes). Remove from the oven, let cool slightly, and serve warm.

ASPARAGUS APPETIZER ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, bacon and green onion. Flatten bread slices with a rolling pin; spread tops with cream cheese mixture. Trim asparagus 2 in. longer than bread. Place two spears on each slice; roll up bread and place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.

ASPARAGUS ROLL-UPS

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. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

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.