Ham Swiss Asparagus Bake Recipes

HAM & ASPARAGUS CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer 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.

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.

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 AND EGG BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
• In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
• Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

EASY HAM AND SWISS PIE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place bacon in a skillet over medium-high heat, and cook until crisp and evenly brown. Drain, crumble and set aside.
• Mix the bacon, ham, Swiss cheese, Cheddar cheese, and onion in the baking dish. In a bowl, mix the eggs, baking mix, salt, and pepper. Pour over the ingredients in the baking dish.
• Bake 25 minutes in the preheated oven, until top is golden brown and a knife inserted in the center of the casserole comes out clean.

HAM AND SWISS CHEESE POTATO BAKE

Steps:

• Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
• Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.

HAM AND SWISS ASPARAGUS PIE

Steps:

• Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
• In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
• Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings.
• You may substitute leaner ham to eliminate some of the salt.

BETTER SWISS CHEESE, HAM, AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°F.
• Combine stuffing and hot water in a medium bowl and let sit for 5 minutes.
• In a medium sauce pan over medium high heat, melt butter. Once melted, sprinkle flour over the top and whisk to combine.
• Continue to whisk for a minute, allowing the flour mixture to cook a little. Then add the milk, all at once, whisking continuously to prevent lumps. Once all of the milk has been incorporated, bring to a boil. Remove from heat.
• Add a pinch each of salt, pepper, and nutmeg. Then add, a handful at a time, the cheese. Whisk in each addition until it is completely melted and then add the next handful (there should be plenty of heat in the mixture to melt all of the cheese).
• Wash asparagus and snap woody ends off (or trim bottom 2 inches off). Cut the rest into 2 inch pieces. Place in a 9"x13" baking dish along with the ham. Pour the cheese sauce over the top and stir to combine. Top with the stuffing.
• Bake for 30 minutes at 350F or until golden brown and bubbly.

PEA, ASPARAGUS & HAM HOCK TART

Steps:

• First, make the pastry. Rub the flour, butter, mustard powder (if using), parmesan and 1 tsp fine salt together in a large bowl using your fingertips until the mixture resembles sand. Or, do this by pulsing the ingredients together in a food processor. Gradually add 4-6 tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.
• Roll the pastry out between two sheets of baking parchment until 3mm thick and large enough to line a 20 x 7cm loose-bottomed springform cake tin. Remove the top layer of parchment and invert the pastry into the tin, or drape it over the rolling pin and unravel it into the tin. Push the pastry into the base and up the side - there should be about 1½cm excess pastry that comes above the rim. Use your thumbs and index finger to crimp the excess around the edge. Chill for at least 1 hr 30 mins or overnight.
• Meanwhile, cook the peas and asparagus in a pan of boiling water for 3 mins, or just 2 mins for defrosted frozen peas. Immediately plunge into a bowl of ice-cold water to halt the cooking process, and leave to cool in the bowl for 2 mins. Drain and set aside until needed.
• Heat the oven to 200C/180C fan/gas 6. Prick the base of the chilled pastry case all over with a fork. Scrunch up a piece of baking parchment, then use it to line the case, leaving some overhanging. Fill the case all the way to the top with baking beans or uncooked dry beans or rice. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until golden. Don't worry if it shrinks from the edge slightly. Leave to cool while you make the filling.
• Whisk together the eggs, double cream and crème fraîche, then mix in the herbs, spring onions, lemon zest and juice, parmesan and cooked peas. Season with sea salt and a good crack of black pepper, then pour the filling into the baked case. Sprinkle the shredded ham hock over, pressing it into the filling slightly, then arrange the asparagus spears on top.
• Turn the oven down to 190C/170C fan/gas 5 and bake the quiche for 45-55 mins until golden on top with a slight wobble in the middle. Leave to cool for 20 mins in the tin, then serve warm or leave to cool completely and chill until needed. Will keep chilled for three days.
• When ready to serve, toss the pea shoots and mangetout with the olive oil, then pile in the middle of the quiche. Cut into wedges to serve.