Asparagus And Serrano Ham Salad With Toasted Almonds Recipes

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ROASTED ASPARAGUS WRAPPED IN SERRANO HAM



Roasted Asparagus Wrapped in Serrano Ham image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

Canola oil spray
1 pound thinly sliced serrano ham (about 24 slices)
1 pound asparagus, stalks trimmed to equal lengths
1 tablespoon orange zest and 2 tablespoons juice
Flaky sea salt

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 WITH SERRANO HAM



Asparagus with Serrano Ham image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 0

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.

SERRANO HAM SALAD WITH ALMOND GARLIC SAUCE



Serrano Ham Salad with Almond Garlic Sauce image

Inspired by _Jamón Jamón_ In a desolate area of Spain, the fortunes of two families become intertwined through sex and a mutual longing for acceptance. In this 1992 black comedy, ham becomes a metaphor for life and death.

Time 30m

Yield Makes 4 servings

Number Of Ingredients 11

1 garlic clove
1/2 teaspoon salt
1/2 cup plus 2 tablespoons slivered blanched almonds (3 oz), toasted and cooled
1/2 cup water
3 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar*
1/4 teaspoon hot pepper sauce such as Tabasco
1/8 teaspoon black pepper
1 (7- to 8-oz) bottle Spanish piquillo peppers*, rinsed, drained, and patted dry
1 head romaine (1 lb), outer leaves discarded and head cut crosswise into 1/4-inch slices (8 cups)
1/4 lb thinly sliced serrano ham*

Steps:

  • Mince garlic and mash to a paste with salt using a heavy knife or a mortar and pestle. Transfer to a blender along with 1/2 cup almonds, water, oil, vinegar, hot sauce, and black pepper, then blend until dressing is very smooth, about 1 minute. Coarsely chop remaining 2 tablespoons almonds.
  • Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inch-wide strips.
  • Divide romaine and peppers among 4 plates, then arrange ham on top. Drizzle each serving with some dressing and sprinkle with chopped almonds. Serve remaining dressing on the side.
  • *Available at specialty foods shops, some supermarkets, and The Spanish Table (206-682-2827).

ASPARAGUS WRAPPED IN SERRANO HAM



Asparagus Wrapped in Serrano Ham image

Provided by Gene Briggs

Categories     Salad     Leafy Green     Pork     Vegetable     Side     Quick & Easy     Mother's Day     Dinner     Lunch     Meat     Ham     Asparagus     Summer     Healthy     Prosciutto     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

3 tablespoon extra-virgin olive oil
2 tablespoon sherry vinegar
1 shallot, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 stalks each white and green asparagus, ends trimmed (24 total)
6 thin slices serrano ham (or prosciutto), each cut into 4 strips
1 cup frisée
1 cup mixed greens
1/2 pound each seedless green and red grapes, halved
1/4 cup sliced roasted almonds

Steps:

  • Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.

TOASTED CAULIFLOWER WITH SERRANO HAM AND ALMONDS



Toasted Cauliflower with Serrano Ham and Almonds image

Cauliflower is coarsely grated into the consistency or rice and then toasted in a paprika oil and tossed with spicy ham and almonds.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 teaspoon smoked sweet paprika
1 head cauliflower (about 1 1/2 pounds)
1/2 cup chopped serrano ham
1/4 cup toasted sliced and skin-on almonds
1 tablespoon freshly squeezed lemon juice, plus lemon wedge for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Stir the olive oil and paprika together in a small bowl and microwave until fragrant, about 30 seconds. Grate the cauliflower on a box grater (or pulse in a food processor until coarsely ground). Toast the cauliflower in the paprika oil (discard any paprika from the bottom of the bowl) in a large nonstick skillet, stirring occasionally, over medium-high heat until browned, about 15 minutes. Fold in ham, almonds and lemon juice. Season with salt and freshly ground black pepper. Garnish with a lemon wedge.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

ASPARAGUS AND SERRANO HAM SALAD WITH TOASTED ALMONDS



Asparagus and Serrano Ham Salad with Toasted Almonds image

Categories     Salad     Nut     Pork     Vegetable     Picnic     Quick & Easy     Vinegar     Almond     Asparagus     Spring     Prosciutto     Escarole     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

2 lb thin asparagus, trimmed and peeled
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped blanched almonds
2 tablespoons coarse dry bread crumbs
1/8 teaspoon ground cumin
3 tablespoons Sherry vinegar
1 medium head escarole, cut into 1/4-inch-thick strips (6 cups)
1/2 lb sliced serrano ham or prosciutto

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.

ASPARAGUS WITH ALMONDS



Asparagus with Almonds image

This side will please the palates of everyone-even those who generally don't care for asparagus. I look forward to spring each year so I can make this tasty side dish.-Eileen Bechtel, Wainwright, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 3-4 servings.

Number Of Ingredients 8

2 tablespoons sliced almonds
4 teaspoons olive oil, divided
1 pound fresh asparagus, cut into 2-inch pieces
1/4 cup water
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1 teaspoon lemon juice

Steps:

  • In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS



Asparagus and Fava Beans with Toasted Almonds image

This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments the grassy flavors of the vegetables, while chopped toasted almonds add texture and richness. Serve alongside roasted salmon for an easy, elegant Easter brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes

Time 40m

Number Of Ingredients 7

1 1/2 pounds fresh fava beans, shelled
Coarse salt and freshly ground pepper
1 pound asparagus, tough ends removed
3 tablespoons extra-virgin olive oil, plus more if needed
2 cloves garlic, minced
Juice and zest (removed in long strips) of 1 lemon
1/2 cup raw almonds, toasted and chopped

Steps:

  • Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
  • Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
  • Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

WARM KALE SALAD WITH ALMONDS & SERRANO HAM



Warm kale salad with almonds & Serrano ham image

This modern take on coleslaw and cold cuts makes a delicious starter or light main, with shallots, celery, and a sweet and tangy dressing

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 35m

Number Of Ingredients 14

2 banana shallots , sliced into rounds
2 tsp vegetable oil
200g kale , large stalks removed, leaves roughly torn
4-6 slices serrano ham or your choice of cured ham
3 celery sticks, thinly sliced on an angle
shavings of manchego cheese, to serve (optional)
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
pinch of sugar
2 tbsp raisins
2 tbsp whole blanched almonds
½ tsp vegetable oil
good pinch of sweet smoked paprika

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the shallots with 1 tsp oil on a large non-stick baking tray. Separate the rings a little as you turn them in the oil. Roast for 10 mins, stirring halfway, until starting to soften and turn golden here and there.
  • In a large bowl, whisk the vinegar, oil, mustard, sugar and some seasoning together to make the dressing, then tip in the raisins and leave to soak. In a smaller roasting tin, toss the almonds, oil, paprika and a pinch of sea salt. Rub the kale all over with 1 tsp vegetable oil and some seasoning.
  • Remove the shallot tray from the oven, mix in the kale (it's fine if it mounds a bit), then return the tray to the oven and put the almonds on the shelf below. Roast for 7 mins, giving the kale a turn halfway through, until crisp in some places, wilted in others.
  • Ruffle the ham onto serving plates. Tip the kale, shallots and celery into the dressing bowl, make sure it coats the kale well, then mound on top of the ham and scatter with the almonds and the cheese, if using.

Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL



Roasted Asparagus With Buttered Almonds, Capers and Dill image

Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.

Provided by Yotam Ottolenghi

Categories     side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 7

1 1/3 pounds/600 grams asparagus, woody ends trimmed
3 tablespoons olive oil
Salt and black pepper
2 tablespoons/30 grams unsalted butter
Scant 1/4 cup/20 grams sliced (flaked) almonds
3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
1/4 to 1/2 cup/5 to 10 grams roughly chopped fresh dill

Steps:

  • Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
  • In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
  • In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
  • Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
  • Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS WITH TOASTED ALMONDS



Asparagus With Toasted Almonds image

Make and share this Asparagus With Toasted Almonds recipe from Food.com.

Provided by Dominick and Amanda

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs asparagus
1/2 cup almonds, sliced
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
salt & freshly ground black pepper, to taste

Steps:

  • Bring a large pot of slightly salted water to a boil.
  • Snap off and discard the ends of the asparagus. Cut trimmed asparagus spears on a diagonal into 2-inch-long pieces.
  • Cook asparagus in boiling water until crisp-tender, about 4 minutes.
  • Drain and rinse under cold water. Pat asparagus dry with paper towels.
  • Heat a large skillet over medium-heat. Add almonds and cook, stirring occasionally, until toasted (abour 3 minutes). Transfer to a plate.
  • Heat oil and garlic together in a large skillet over medium heat until garlic begins to brown, about 2 minute Add asparagus and cook, stirring often, until heated through, about 5 minutes. Stir in almonds. Season with salt and pepper and serve hot.

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