Asparagus And Ham Rolls Recipes

Steps:

• Fill 13x9-inch (3-quart) glass baking dish half full with water and ice; set aside.
• In 12-inch skillet, heat 1 inch water to boiling over high heat. Snap or cut off tough ends of asparagus spears. Add asparagus to boiling water; cook uncovered 2 to 3 minutes or until crisp-tender. Remove asparagus from skillet; place in baking dish with ice water. Let stand 3 to 5 minutes or until chilled. Drain; pat dry with paper towels. Set aside.
• Meanwhile, in small bowl, mix mayonnaise, mustard and thyme.
• Spread about 1 teaspoon mayonnaise mixture over each ham slice to within 1 inch of edges. Cut each ham slice in half lengthwise. Roll 1 ham strip tightly around each asparagus spear. Store tightly covered in refrigerator.

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. ,

Steps:

• In a saucepan, melt butter; stir in flour until smooth. Gradually stir in milk and cook until bubbly and thickened. Stir in mustard, horseradish, salt and pepper. Remove from the heat., Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking pan; cover with sauce. Bake at 375° for 20 minutes or until asparagus reaches desired doneness. Place egg over sauce just before serving.

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.

Steps:

• Steam or boil asparagus until tender-crisp.
• Spread each side of ham with mustard.
• Lay 3 asparagus spears on each slice, alternating tips for appearance and ease of rolling.
• Roll these up and place seam side down in casserole dish.
• Melt butter in med size saucepan.
• Stir in flour slowly, then add milk.
• Stir and cook until boiling.
• Add salt and pepper.
• Stir in cheese until melted, add green onion slices.
• Stir and pour over meat rolls.
• Cover and bake in 350 F oven 30 minutes or until hot and bubbly.

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.

Steps:

• In a saucepan, melt margarine; stir in flour and cook until thick.
• Gradually stir in milk and cook until bubbly and thickened.
• Stir in cheese and pepper.
• Remove from heat.
• Place three asparagus stalks on each ham slice.
• Roll up; secure with toothpick if necessary.
• Place in an ungreased 13x9-inch baking pan, cover with cheese sauce.
• Sprinkle with crumbs.
• Bake, uncovered at 375 degrees for 20 minutes.

Steps:

• Cook asparagus until crisp-tender.
• Mix together cream cheese, horseradish, mustard and Worcestershire sauce.
• On each slice of ham spread a thin layer of cheese mixture.
• Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style.
• Slice into bite-sized pieces.
• Chill.

Steps:

• Snap off about one inch of the blunt ends of the asparagus.
• Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
• Drain Asparagus, cool asparagus with cold water and drain asparagus again.
• De-bone Chicken breasts and leave the skin on.
• Place individual chicken breasts (skin side down) between plastic wrap and flatten.
• I pounded my chicken with a cast iron skillet-- this did the trick.
• Flatten chicken to about a 1/4 inch.
• Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
• Turn chicken over and place two pieces of ham over the meat.
• Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
• The skin of the chicken should be on the outside of the roll.
• Secure the roll with toothpicks.
• Place in a lasagna pan seam side down.
• Brush with the melted butter and sprinkle with salt.
• Pour in the chicken stock and the wine.
• Do not cover the chicken- place in the oven and cook at 375 degrees for approximately 30 minutes or until chicken is no longer pink in the center.
• Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
• Move the chicken to another dish and set aside in a warm spot.
• Pour juices from baking dish into a measuring cup and skim off the fat.
• If you need to, add more chicken broth to make 3/4 of a cup.
• Pour into a small saucepan.
• Bring to a boil.
• Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
• Slowly wisk in boiling juices.
• Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
• Cook until thick enough to cover a spoon- around 3 or so minutes.
• Serve sauce with chicken.