Asparagus And Red Pepper Ham Spirals Recipes

ASPARAGUS HAM ROLL-UPS

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. ,

ASPARAGUS HAM SPIRALS

Steps:

• Place asparagus in a skillet; add 1/2 in. of water. Bring to a boil. Reduced heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside., Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges. Top each with ham, leaving 1/4 in. uncovered on one long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal., Cut each roll into seven pieces. Place cut side down 1 in. apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375° for 10-12 minutes or until golden brown.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

HAM AND ASPARAGUS FETTUCCINE

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.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Preheat broiler.
• Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
• Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
• Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
• Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
• Pour a pool of sauce on each plate and garnish with tarragon leaves.

ASPARAGUS WITH SERRANO HAM

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.

ASPARAGUS AND RED PEPPER HAM SPIRALS

Steps:

• In a deep pan add abit of water and cook asparagus until tender (6-8 minutes). Drain well. Spread 1 tsp on dijon mustard on each slife of ham Top ham with one slife of Swiss Cheese Place an asparagus spear and a thin slice of sweet red pepper at one end of ham and cheese slice. Roll up slice tightly and secure with a toothpick. Dip ham, cheese and asparagus roll in beaten egg, then roll in bread crumbs. In a frying pan heat 1 inch of oil and fry the rolls a few at a time until golden brown (about 3-4 minutes). Drain on paper towels. Cut each roll between the toothpicks so you have 3 pieces with each roll.

ASPARAGUS HAM SPIRALS

Steps:

• Preheat oven to 375°F.
• Put asparagus in skillet with 1/2" water. Bring to boil.
• Reduce heat; cover and simmer 3-5 minutes until crisp-tender.
• Drain and set aside.
• Separate crescent dough into four rectangles; seal perforations.
• Spread cream cheese over each rectangle to within 1/4" of edges.
• Top each with ham, leaving 1/4" uncovered on one long side.
• Place two asparagus spears along the long side with the ham; roll up and press seam to seal.
• Cut each roll into seven pieces. Place cut side down 1" apart on greased baking sheets.
• Combine butter and garlic powder; brush over spirals.
• Bake for 10-12 minutes.

HAM & ASPARAGUS SUBS

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.

ASPARAGUS AND RED PEPPERS

Steps:

• Place water and asparagus in 2-quart casserole.
• Cover; microwave on HIGH until asparagus is bright green (3 minutes).
• Drain; set aside.
• Add butter into a skillet and saute onion over medium high heat.
• Add asparagus; continue cooking, stirring constantly, until crisply tender (1 to 2 minutes).
• Stir in red pepper, garlic and gingerroot.
• Continue cooking, stirring constantly, until red pepper is crisply tender (1 to 2 minutes).
• Remove skillet from heat.
• Stir together all sauce ingredients in small bowl.
• Add to vegetables; toss to coat.

ASPARAGUS WITH ROASTED RED PEPPER SALSA

Steps:

• Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
• Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
• When asparagus is cooked, drain and mix with red pepper salsa.

ASPARAGUS AND RED PEPPER PIZZA (WHITE OR RED)

Steps:

• Preheat the oven to 425°F.
• Steam the asparagus and bell pepper with a small amount of water in a covered saucepan, until tender crisp, and drain.
• Place the crust on a pan, spread the sauce or ricotta cheese evenly over it. Sprinkle with the cheese, followed by the asparagus-bell pepper mixture.
• Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
• Asparagus and Red Pepper Pizza (this page)
• Dilled Barley and Green Bean Salad (page 47)
• (with marinara)
• Calories: 250
• Total Fat: 6g
• Protein: 15g
• Carbohydrate: 32g
• Cholesterol: 19mg
• Sodium: 553mg
• (with ricotta)
• Calories: 320
• Total Fat: 10g
• Protein: 22g
• Carbohydrate: 32g
• Cholesterol: 40mg
• Sodium: 441mg

HAM AND ASPARAGUS SPIRALS

Steps:

• Pre-heat oven 375 degrees. Unroll dough and seperate into 4 retangular shapes. Spread onion and chive cream cheese evenly on dough. Top cream cheese with 2 slices of ham so that they cover the rectangle without overhanging.
• Steam 8 pieces of Asparagus 3-5 min. Place 2 pieces on each rectangle long way. Start at asparagus roll and seal.
• Cut each log into 7 pieces. Mix 2 tablespoons mealted butter with garlic powder and baste top of each spiral.
• Cook 10-12 min. at 375 degrees. Cool for 10 min. before eating.

ASPARAGUS SPEARS BAKED IN PARMA HAM

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