Time 40m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.
Time 45m Yield Varies Number Of Ingredients 3 Steps:
Rinse the asparagus under cool running water. Place in steaming basket. Cook until tender. Shock under cold water to stop the cooking process. Roll in paper towels to dry. Have cream cheese at room temperature for easier spreading. Pat ham slices dry with paper towel. Spread each ham slice with a thin layer of cream cheese. Place one piece of asparagus on the edge of the ham slice. Roll up tightly, sealing the end closed with cream cheese. Serve cold or at room temperature, whichever you prefer. Enjoy!
Time 25m Yield 16 servings. Number Of Ingredients 5 Steps:
In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Place an asparagus spear, red pepper strip and cheese strip on each piece of ham. Roll up tightly; tie with a chive. Refrigerate until serving. ,
Time 30m Yield 15 rollups Number Of Ingredients 4 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.
Time 35m Yield 4 to 6 servings Number Of Ingredients 5 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.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly. Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels. Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.
Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When bacon is cool, crumble and set aside in a bowl. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside. Place cream cheese and chives into the bowl with bacon and stir to evenly combine. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly over each slice of bread. Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese. Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.
Time 20m Yield 12 Number Of Ingredients 5 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.
Time 20m Yield 10 serving(s) Number Of Ingredients 6 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.
Time 17m Yield Makes 12 Number Of Ingredients 6 Steps:
Cook asparagus for 1-2 mins in boiling salted water. Drain well and dry on kitchen paper. Group in twos, then roll up in a slice of ham. Mash the butter with some black pepper and the lemon juice. Split rolls down the middle, but don’t cut completely in half. Spread with a little butter, then add an asparagus wrap to each like you would a hotdog. Add a squirt of salad cream, if you like.
More about “easy ham and asparagus roll ups recipes”
Number Of Ingredients 7 Steps:
Wash and trim asparagus spears - save bottoms for another use if not too woody. Blanch briefly 2 min in boiling salted water and remove stalks to bowl of ice water to stop cooking process and retain crispness/color. Cream together cheese, horseradish, sugar, and spices to your personal taste. (Some like it lighter/sweeter and others like the full-on horseradish flavor!) Blend thoroughly with mixer until creamy. Drain and dry asparagus spears. Spread cream cheese mixture onto prosciutto slices in moderate layer, then place 2 asparagus spears across the width of ham slice. Roll up asparagus in cream cheese mixture to end of ham strip. Keep refrigerated until served. If you are finicky about uniform appearances, you can slice off the bottom of each with a sharp knife after refrigerating a while for exactly flat and matching edges (cook gets to eat the scraps!). These are colorful, quick and easy, and very unusual snacks to serve as many people have never tasted them before. The sweet, salty, and spicy elements blend together with the savory asparagus to make an explosion of mouth feel and flavor! Always a hit at our house, or when we take them to parties.
