Ham Steaks With Asparagus Rice Salad Recipes

HAM AND ASPARAGUS SKILLET MEAL

Steps:

• Heat oil in a large ovenproof skillet over medium-high heat.
• Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes.
• Stir in asparagus, ham, herbes de Provence and salt.
• Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more.
• Preheat broiler.
• Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.

RICE AND HAM SALAD

Steps:

• In a large bowl, combine the rice, salad dressing, mayonnaise, green onion, curry powder, dry mustard, salt and pepper. Mix well and refrigerate until chilled.
• To the rice mixture, add the ham, cauliflower, peas, celery and radishes. Mix well and serve with sliced avocado or shredded lettuce.

RICE SALAD WITH ASPARAGUS AND PEAS

Steps:

• Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.
• Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.
• Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.

ASPARAGUS AND HAM CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

ASPARAGUS, HAM, AND POACHED EGG SALAD

Steps:

• Prepare a large bowl of ice water.
• Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
• Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
• With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
• Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
• Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
• Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

VIETNAMESE STEAK AND ASPARAGUS SALAD

Steps:

• In a small bowl, whisk together fish sauce, lime juice, and sugar.
• In a large bowl combine asparagus, carrot, bell pepper, and chile. Season with salt and pepper.
• Brush steaks with oil and season with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill steaks about 3 minutes per side (for medium). Add 3 tablespoons sauce to asparagus salad and toss. Top steak with salad and serve with remaining sauce.

HAM STEAKS WITH ASPARAGUS-RICE SALAD

Steps:

• 1. Mix the mayonnaise, sour cream, chives and mustard in a bowl. 2. Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper. 3. Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining sauce and lemon wedges.

ASPARAGUS AND SERRANO HAM SALAD WITH TOASTED ALMONDS

Steps:

• Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry.
• Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond-and-crumb mixture.

GRILLED STEAK AND ASPARAGUS SALAD

Steps:

• Blend vinaigrette and steak sauce.
• Pour marinade over steak in nonmetal dish.
• Cover; refrigerate 1 hour.
• Remove steak from marinade; reserve marinade.
• Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.
• Turn steak and baste with marinade once more.
• Grill or broil 5 minutes more or until desired doneness.
• Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.
• Heat marinade to a boil; pour over salad.
• Sprinkle with sesame seeds; serve immediately.

HAM AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 400 and grease a rectangular casserole dish.
• Chop asparagus and ham into bite-size pieces.
• Combine rice, asparagus and ham in casserole dish.
• Combine soup and stock and pour over casserole.
• Bake uncovered for 15-20 minutes (test asparagus for preferred texture--I like mine a little crisp).
• Sprinkle cheese on top and bake until melted.

GRILLED CHICKEN AND ASPARAGUS RICE SALAD

Steps:

• Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
• Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
• Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
• When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
• When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
• Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.

ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD

Steps:

• Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
• Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
• Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
• To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.

CHINESE STEAK WITH ASPARAGUS AND RICE

Steps:

• Prepare broiler if using; cover broiler pan with aluminum foil.
• Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
• Wash and dry steak, and score on the diagonal to make a diamond pattern.
• Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
• Wash and trim the asparagus by breaking the stems at the point where they yield easily.
• Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
• Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
• While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
• Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
• Wash, trim and slice scallions.
• Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
• When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.