HAM AND ASPARAGUS SKILLET MEAL
You need only one skillet to put together this quick supper with Monterey Jack and leftover spiral-sliced ham. If you wish, add a squeeze of lemon before serving.
Time 30m
Yield Serves 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 570 calories, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 850 milligrams, Carbohydrate 97 grams, Protein 26 grams
HAM AND ASPARAGUS PIE
Make and share this Ham and Asparagus Pie recipe from Food.com.
Provided by mommyoffour
Categories Ham
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in saucepan over med. heat.
- Stir in the next 3 ingredients.
- Remove from heat.
- Gradually stir in milk until smooth.
- Cook over med. heat, stirring constantly until sauce comes to a boil, let boil one minute.
- Stir a small amount into mayonnaise to temper, then add mayo into hot milk mixture.
- Add the ham, asparagus and lemon juice; cook until heated.
- Pour into pastry shell.
- Sprinkle with cheese.
- Broil about 2 minutes or until lightly browned.
Nutrition Facts : Calories 440.6, Fat 30.1, SaturatedFat 8.7, Cholesterol 54.2, Sodium 713.5, Carbohydrate 24.1, Fiber 2.5, Sugar 2, Protein 19.4
HAM & ASPARAGUS PIE
Make and share this Ham & Asparagus Pie recipe from Food.com.
Provided by Barenakedchef
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a pie plate with vegetable spray.
- Press rolls out evenly into a 9-inch pie plate.
- Combine all remaining ingredients and pour into crust.
- Bake at 350° for 45 minutes.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 509.1, Fat 21.5, SaturatedFat 10.1, Cholesterol 116.7, Sodium 1968.4, Carbohydrate 41.2, Fiber 4.1, Sugar 4.7, Protein 36.9
HAM AND ASPARAGUS FETTUCCINE
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Provided by STEPHNDON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g
HAM & ASPARAGUS CASSEROLE
"I love to try out new recipes on my family. I'm always looking for ways to incorporate some of my favorite vegetables in with my main dishes, and this one was a success!" Rachel Kowasic - Connellsville, PA
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 343 calories, Fat 8g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 946mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
HAM AND SWISS ASPARAGUS PIE
This recipe is in memory of my daugher Tammy. I gave her this a while back after I tried it, and it bcame a hit with her and all of her friends.
Provided by Bon in Michigan
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
PEA, ASPARAGUS & HAM HOCK TART
Nothing says spring more than peas and asparagus. Showcase their grassy sweetness by combining with ham hock in a luxurious quiche, encased in golden, flaky pastry
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 1h50m
Yield Serves 6-8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 570 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
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