Asparagus And Parma Ham Recipes

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ROASTED ASPARAGUS WRAPPED IN PARMA HAM



Roasted asparagus wrapped in Parma ham image

It's a classic way to serve seasonal asparagus, and so easy. This recipe can be served as a side, starter or for brunch alongside soft boiled eggs, like in our asparagus and pancetta recipe.

Provided by delicious. magazine

Categories     Asparagus recipes

Yield Serves 4

Number Of Ingredients 5

2 bunches of asparagus (about 24 spears), woody ends removed
Small handful fresh mint leaves, roughly chopped
2 tbsp olive oil
Grated zest of ½ lemon
8 slices Parma ham

Steps:

  • Preheat the oven to 200C/fan180C/gas 6. Cook the asparagus spears in salted boiling water for 2 minutes. Drain, refresh in cold water, then drain again. Set aside.
  • Using a pestle and mortar, crush the mint with the olive oil and lemon zest. Add to the asparagus and stir gently to coat.
  • Make bundles of 3 spears and wrap each in a Parma ham slice. Place in a baking tray and bake in the oven for 10 minutes until the ham is crisp.

Nutrition Facts : Calories 107kcals, Fat 7.7g (1.6g saturated), Protein 8g, Carbohydrate 1.4g (1.1g sugar)

CRISPY PARMA HAM AND ASPARAGUS SALAD



Crispy Parma Ham and Asparagus Salad image

This a fantastic main meal salad. When in season, during may, try to use delicious home grown asparagus.

Provided by Lene8655

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

6 eggs
250 g asparagus
25 g butter
1/2 lemon, juice of
8 slices parma ham, about 85g
salt & freshly ground black pepper

Steps:

  • Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes.
  • Drain the eggs and asparagus and cool under cold water.
  • Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste.
  • Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks.
  • Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.

Nutrition Facts : Calories 170, Fat 12.6, SaturatedFat 5.6, Cholesterol 330.6, Sodium 149.6, Carbohydrate 3.7, Fiber 1.3, Sugar 1.5, Protein 11

PARMA WRAPPED ASPARAGUS WITH BLUE CHEESE SAUCE



Parma Wrapped Asparagus With Blue Cheese Sauce image

Fresh asparagus wrapped with Parma ham, and grilled golden brown, served over a bed of lettuce and topped with a lovely blue cheese sauce.

Provided by TJW2725

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

16 fresh asparagus, peeled and boiled al dente
16 slices parma ham, thinly sliced (or Serrano ham)
4 ounces blue cheese
1 small onion, finely diced
1/2 cup sherry wine
1 tablespoon creme fraiche
2 romaine lettuce hearts (to garnish)
salt and pepper

Steps:

  • Heat a pan to medium high heat.
  • Wrap each asparagus with one piece of ham.
  • Add a bit of oil to the pan and fry each asparagus until the ham is golden brown.
  • You may have to do two batches, keep the first batch warm in the oven.
  • Put the second batch in the oven and throw in the onions over medium high heat and cook them a couple minutes until golden.
  • Deglaze the lot with about 1/4 - 1/2 cup good dry sherry scraping up all the goodness on the bottom then let it reduce.
  • Add the cream, until very warm, then throw in the cheese until just melted.
  • Salt and pepper it to taste and serve immediately drizzled over the asparagus and lettuce.

Nutrition Facts : Calories 310.7, Fat 10.6, SaturatedFat 6.3, Cholesterol 26.4, Sodium 431.1, Carbohydrate 19.3, Fiber 8.2, Sugar 7, Protein 11.7

PARMA HAM & ASPARAGUS RISOTTO



Parma Ham & Asparagus Risotto image

This is a recipe I found in a cooking magazine years ago that has become a real family favorite. Comfort food at it's best. You can substitute leftover chicken for parma ham or leave out the meat and go vegetarian (maybe adding some mushrooms).

Provided by barbara.muirhead

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion (chopped finely)
1 cup arborio rice (Risotto)
3 cups chicken stock
1 bunch fresh asparagus (cut into 1-inch pieces)
6 slices parma ham (torn into bite size pieces)
1 teaspoon parsley (finely chopped)
50 g philadelphia cheese
grated parmesan cheese (optional)

Steps:

  • Heat Olive Oil in a large saucepan and saute onion until soft.
  • Add rice and continue to cook for 2 minutes.
  • Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
  • After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
  • Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
  • Serve sprinkled with parmesan cheese.

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