WHITE ASPARAGUS WITH SERRANO HAM & CHIVE DRESSING
White asparagus has an earthier, nuttier flavour than the more usual green
Provided by Mary Cadogan
Categories Lunch, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
- Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
- Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.
Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.88 milligram of sodium
TALEGGIO AND HAM GRILLED CHEESE
Steps:
- Fry the ham in a medium skillet until nicely warmed; set aside.
- Spread the pumpernickel slices with the mayonnaise.
- Place 2 slices of bread, mayo-side down, in the hot skillet. Divide the ham, asparagus and Taleggio between the slices. Place a second slice of bread, mayo-side up, on top. Cook, pressing down with a spatula, until golden brown on one side; flip, and continue cooking until golden brown on the reverse side and the cheese is melted.
- Cut in half and serve
ASPARAGUS WITH SERRANO HAM
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch asparagus (trimmed and peeled) in salted boiling water until crisp-tender, 2 minutes. Drain and let cool, then pat dry. Wrap each spear with a slice of serrano ham. For the dip: Puree 1/2 cup mayonnaise with 1/4 cup roasted red peppers, 1/2 teaspoon sherry vinegar and 1/4 teaspoon hot smoked paprika.
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 ASPARAGUS SALAD
It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!
Provided by Heather Hedstrom
Categories Side Dish Vegetables Asparagus
Time 13m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
- Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
- In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g
SALAD OF GRILLED ASPARAGUS WITH TALEGGIO CHEESE AND SERRANO HAM
Categories Salad Cheese Dairy Leafy Green Nut Vegetable Appetizer Lunch Ham Pine Nut Asparagus Spring Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 (appetizer) servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
- Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.
HAM-TALEGGIO GRILLED CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)
- Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.
- Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.
- Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.
MOZZARELLA, MANGO & SERRANO HAM SALAD
A light, fresh summery salad with a combination of sweet and savoury flavours
Provided by Juliet Harbutt
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- To make the dressing, whisk the olive oil, sweet chilli sauce, chopped basil leaves and 1 tbsp of the lemon or lime juice together with a sprinkling of sea salt and freshly ground black pepper. Alternatively, if you prefer a smoother, green-coloured dressing, you can whizz the dressing ingredients in a small blender. Either way, taste and then add more lemon or lime juice or seasoning if you want.
- To prepare the salad, peel the mangoes and carefully slice off each fleshy side close to the stone. Slice the mango flesh lengthways into thin strips. Don't throw the stones away, the flesh still attached is the cook's perk. Separate the slices of ham and thinly slice the mozzarella.
- You can now set everything out on a serving platter, or on individual plates. Pile the rocket in the centre. Arrange a circle of mango and ham round the rocket, sort of weaving them in and out of each other. Finish with an outer ring of overlapping mozzarella slices, then drizzle with the dressing. Grind some extra black pepper on top if you like, and scatter everything with the basil leaves.
Nutrition Facts : Calories 596 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.45 milligram of sodium
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From foodiecrush.com
5/5 (69)Total Time 9 minsCategory Side DishCalories 54 per serving
- Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
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- Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
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