Ham Steaks With Asparagus Rice Salad Recipes

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HAM AND ASPARAGUS FETTUCCINE



Ham and Asparagus Fettuccine image

I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!

Provided by STEPHNDON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 9

12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
½ cup butter
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ pound cooked ham, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
  • While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  • Toss pasta and asparagus with sauce and serve immediately.

Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g

HAM AND ASPARAGUS SKILLET MEAL



Ham and Asparagus Skillet Meal image

You need only one skillet to put together this quick supper with Monterey Jack and leftover spiral-sliced ham. If you wish, add a squeeze of lemon before serving.

Time 30m

Yield Serves 4

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
12 baby red potatoes, cut into small wedges
1 yellow onion, cut into small wedges
1 pound asparagus, trimmed and cut into 2-inch pieces
1/2 pound spiral sliced ham, cut into bite-size pieces
1 1/2 teaspoon 365 Everyday Value® Herbes de Provence
1/2 teaspoon fine sea salt
1 cup shredded Monterey Jack cheese
1 cup 365 Everyday Value® Organic Seasoned Croutons, lightly crushed

Steps:

  • Heat oil in a large ovenproof skillet over medium-high heat.
  • Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes.
  • Stir in asparagus, ham, herbes de Provence and salt.
  • Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more.
  • Preheat broiler.
  • Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.

Nutrition Facts : Calories 570 calories, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 850 milligrams, Carbohydrate 97 grams, Protein 26 grams

ASPARAGUS AND HAM CASSEROLE



Asparagus and Ham Casserole image

I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.-Helen Ostronic, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed, cut into 1-inch pieces
2 cups cubed fully cooked ham
3 cups cooked rice
1 cup finely chopped celery
1-1/2 teaspoons lemon-pepper seasoning
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1113mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

HAM AND ASPARAGUS CASSEROLE



Ham and Asparagus Casserole image

Leftover ham, hard-cooked Easter eggs and asparagus combine to make a wonderful springtime casserole we all love. Garnish with toasted almonds, crushed potato chips or cracker crumbs, if desired.

Provided by SOURDOUGH

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 6

Number Of Ingredients 11

1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
¼ cup chopped onion
¼ cup chopped green bell pepper
⅓ cup shredded Cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup evaporated milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
  • Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.9 g, Cholesterol 190 mg, Fat 14.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 5.6 g, Sodium 953 mg, Sugar 5.1 g

STUFFED CHICKEN BREASTS WITH ASPARAGUS AND PARMESAN RICE



Stuffed Chicken Breasts with Asparagus and Parmesan Rice image

Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice.

Provided by maggiecp

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or more as needed
1 cup chopped fresh asparagus
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
4 slices deli ham
½ cup shredded Cheddar cheese
2 tablespoons butter, divided
2 cups chicken broth
1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with onion and celery, drained
⅓ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  • Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
  • Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
  • Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
  • While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

Nutrition Facts : Calories 572.9 calories, Carbohydrate 43.8 g, Cholesterol 129.2 mg, Fat 24.4 g, Fiber 2.5 g, Protein 40.7 g, SaturatedFat 11.8 g, Sodium 1355.7 mg, Sugar 3.9 g

LEMON-ASPARAGUS RICE



Lemon-Asparagus Rice image

Provided by Food Network

Categories     side-dish

Yield Serves 2 as a main dish or 4 a

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained white rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

Steps:

  • Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
  • Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
  • Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

HAM STEAKS WITH ASPARAGUS-RICE SALAD



Ham Steaks with Asparagus-Rice Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup finely chopped fresh chives
1 tablespoon whole-grain mustard
1 cup long-grain white rice
Kosher salt and freshly ground pepper
2 bunches asparagus, trimmed and cut into 1-inch pieces
Juice of 1 lemon, plus wedges for serving
1 tablespoon unsalted butter
4 6-ounce ham steaks
2 tablespoons packed light brown sugar

Steps:

  • Mix the mayonnaise, sour cream, chives and mustard in a bowl.
  • Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper.
  • Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining chive sauce and lemon wedges.

Nutrition Facts : Calories 649 calorie, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 104 milligrams, Sodium 2622 milligrams, Carbohydrate 54 grams, Fiber 3 grams, Protein 41 grams

HAM STEAKS WITH GRUYERE, BACON & MUSHROOMS



Ham Steaks with Gruyere, Bacon & Mushrooms image

This meat-lover's breakfast has a big "wow" factor. It's one of my favorites because the Gruyere, bacon and fresh mushrooms in the topping are a great combination.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
1/8 teaspoon coarsely ground pepper
1 fully cooked boneless ham steak (about 1 pound), cut into 4 pieces
1 cup shredded Gruyere cheese
4 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley, optional

Steps:

  • In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic and pepper; cook 1 minute longer. Remove from pan; keep warm. Wipe skillet clean., In same skillet, cook ham over medium heat 3 minutes. Turn; sprinkle with cheese and bacon. Cook, covered, 2-4 minutes longer or until cheese is melted and ham is heated through. Serve with mushroom mixture. If desired, sprinkle with parsley.

Nutrition Facts : Calories 352 calories, Fat 22g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1576mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

HAM STEAKS WITH ASPARAGUS-RICE SALAD



Ham Steaks with Asparagus-Rice Salad image

From Food Network Magazine April 2014

Provided by deannabarnhartcharlton

Categories     Salad

Time 35m

Yield 4

Number Of Ingredients 12

1/3 Cup Mayonnaise
1/3 Cup Sour Cream
1/4 Cup Finely chopped chives
1 Tablespoon Whole grain mustard
1 Cup Long grain white rice
Kosher Salt
Fresh ground pepper
2 bunches asparagus trimmed and cut in 1inch pieces
1 Fresh lemon juice (+1 wedges for serving)
1 Tablespoon unsalted butter
4 6 oz Ham Steaks
2 Tablespoons Packed light brown sugar

Steps:

  • 1. Mix the mayonnaise, sour cream, chives and mustard in a bowl. 2. Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper. 3. Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining sauce and lemon wedges.

Nutrition Facts : Calories 456 calories, Fat 22.0983450097232 g, Carbohydrate 27.1530137519317 g, Cholesterol 106.990000019285 mg, Fiber 3.06237488933108 g, Protein 37.781410000822 g, SaturatedFat 8.1394040031897 g, ServingSize 1 1 Serving (365g), Sodium 2448.56830017376 mg, Sugar 24.0906388626006 g, TransFat 7.2290227553114 g

ASPARAGUS FRIED RICE



Asparagus Fried Rice image

We often have fried rice in various guises, either as accompaniment or as a one-dish light meal. In this version, fresh asparagus gives nuttiness and crisp texture that cannot be achieved with the canned product. TIP: 1. It is essential for the cooked rice to be loose-grained. Either pre-wash the rice in cold water to remove the free starch or allow cooked rice to cool to room temperature and then fluff with two-pronged fork. Attempting the latter with unwashed warm rice will result in a sticky mush. Cooking time does not include cooking the rice as this step can be done in advance. 2. A non-stick or seasoned carbon steel wok is most suitable for stir-frying rice. VARIATIONS: 1. Replace the asparagus with chopped mushrooms, fresh peppers, bacon, ham, canned tuna or any other ingredient, or any combination. Also add scrambled raw egg to the rice while constantly stirring in final stages of frying for added flavour. 2. Replace red onion with white, green or spring, or shallots as and when available. 3. Spiciness is varied by adding more or less crushed chillies and using fresh green or red chillies add to colour. 4. Rice can be cooked in any stock of your choice, or add two teaspoonsful of any soup powder mix to the water in which the rice is cooked to achieve subtle variations in taste.

Provided by GT in SA

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups cooked rice, cooked in
chicken stock
1 cup green asparagus spear, chopped
1/2 cup red onion, chopped
1 garlic clove, crushed (optional)
1 teaspoon red chile, crushed (optional)
salt & pepper
3 tablespoons yellow margarine (for frying) or 3 tablespoons vegetable oil (for frying)

Steps:

  • Stir-fry onion, garlic and asparagus in oil or butter over high heat until asparagus is crisp-tender.
  • Add cooked rice and chillies and stir-fry until rice is heated through.
  • Season to taste.
  • Serve hot.

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