ROASTED ASPARAGUS WRAPPED IN PARMA HAM
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
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)
PARMA HAM & ASPARAGUS RISOTTO
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
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.
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
PARMA HAM & ASPARAGUS
Make and share this Parma Ham & Asparagus recipe from Food.com.
Provided by Luschka
Categories One Dish Meal
Time 26m
Yield 550 ml, 3 serving(s)
Number Of Ingredients 13
Steps:
- Trim the woody ends from the asparagus and cut the stems into 1 cm lengths.
- In a saucepan, heat the oil over a high heat and cook the asparagus, onion and galric for 5 minutes.
- Reduce the heat, add the ham and cook for 1 minutes.
- In a bowl, blend the cornflour, stock, wine , soy sauce, mustard and salt and pepper and add to the pan.
- Bring to the boil, stirring and continue to cook, stirring until the mixture thickens.
- Simmer for 5 minutes.
- Garnish with rosemary sprigs and serve with the freshly cooked linguine.
Nutrition Facts : Calories 101.7, Fat 3.5, SaturatedFat 0.4, Sodium 392.2, Carbohydrate 11.5, Fiber 3.3, Sugar 3.5, Protein 4.2
CRISPY PARMA HAM AND ASPARAGUS SALAD
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
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
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