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 WRAPPED IN PARMA HAM

Steps:

• Cook the asparagus spears in salted boiling water for 2 minutes.
• Drain and then refresh them in cold water.
• Pat the asparagus dry.
• Cut each Parma ham slice lengthwise into 3 even strips.
• Wrap each asparagus with one strip of Parma ham.
• Heat the oil in a frying pan and gently fry each spear until the ham is crisp and browned.
• Serve immediately.

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

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.

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

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. ,

HAM AND ASPARAGUS ROLL-UPS

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.

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.

PARMA WRAPPED ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• Heat a pan to medium high heat.
• Wrap each asparagus with one piece of ham.
• Add a bit of oil to the pan and fry each asparagus until the ham is golden brown.
• You may have to do two batches, keep the first batch warm in the oven.
• Put the second batch in the oven and throw in the onions over medium high heat and cook them a couple minutes until golden.
• Deglaze the lot with about 1/4 - 1/2 cup good dry sherry scraping up all the goodness on the bottom then let it reduce.
• Add the cream, until very warm, then throw in the cheese until just melted.
• Salt and pepper it to taste and serve immediately drizzled over the asparagus and lettuce.

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.

PROSCIUTTO WRAPPED ASPARAGUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
• Bake 15 minutes in the preheated oven, until asparagus is tender.