Roasted Asparagus Wrapped In Parma Ham Recipes

ROASTED ASPARAGUS WRAPPED IN 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.

ASPARAGUS UNDER WRAPS

Steps:

• To cook the asparagus: take each stalk in both hands and bend and snap off the woody end, then trim with a knife to make it neater. Lay the asparagus stalks on an opened fan steamer (or an ordinary steamer will do) - they can be piled one on top of the other. Season with salt, place them in a frying pan or saucepan, pour in about 1 inch (2.5 cm) of boiling water from the kettle, then put a lid on and steam for 4-6 minutes. If you're using Fontina, slice it into thin strips using a sharp knife. If you're using Parmesan, coarsely grate it. Now lay the slices of Parma ham out flat on a work surface, divide the strips of cheese along the centre of each slice of ham (or sprinkle with the grated Parmesan if using that), then simply lay an asparagus stalk at one end and roll the whole lot up fairly firmly. All this can be done well in advance; then, when you're ready to cook, lay the rolls on the baking sheet and pop on to the highest shelf of the oven for just 5 minutes, or until the cheese begins to melt. Serve piping hot with a little grated Parmesan to sprinkle over.

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.

SPARGEL IN SCHINKEN (WHITE ASPARAGUS WRAPPED IN HAM)

Steps:

• Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
• Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add 1 tablespoon butter and sugar. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain well.
• Melt remaining 3 tablespoons butter in a small pot over low heat.
• Wrap each asparagus spear with a slice of ham. Arrange on a serving plate; drizzle melted butter on top.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.

ASPARAGUS WRAPS WITH LEMON MAYO

Steps:

• Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.