ASPARAGUS AND HAM CASSEROLE
I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.-Helen Ostronic, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1113mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
ASPARAGUS AND GRUYERE SOUP
Warm, rich and completely delicious, we're addicted to this soup recipe. It's from the famous SoupWorks chefs and nothing I've made of theirs even goes wrong, they're completely creative and I just keep coming back for more. It sounds unusual with the cheese in a soup but it works magically.
Provided by MellowMel
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
- Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
- Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.
Nutrition Facts : Calories 775.9, Fat 53.7, SaturatedFat 31.1, Cholesterol 174.8, Sodium 807.4, Carbohydrate 42, Fiber 4.5, Sugar 9, Protein 34.7
CREAMY HAM AND ASPARAGUS SOUP
A great dish for using up that leftover ham. This comes from TOH Country Soups and Stews 1999 by Maurine Kent of Texas. I have adapted slightly by adding swiss cheese and dill which I have shown as optional ingredients. This is really good soup, you will enjoy it.
Provided by mums the word
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
- Drain and set aside.
- In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
- Add onions and saute 2 minutes longer or til tender.
- Stir in flour and gradually add milk whisking until smooth.
- Bring to a boil and stir for 2 minutes.
- Add broth, ham, mushrooms and reserved asparagus.
- Reduce heat and add cream.
- Heat through but do not boil.
- Salt and pepper to taste.
- Add Swiss Cheese and dill if using.
- Garnish with Parmesan and parsley.
Nutrition Facts : Calories 301.5, Fat 17.7, SaturatedFat 10.2, Cholesterol 64.4, Sodium 846.9, Carbohydrate 21.1, Fiber 3.5, Sugar 5.7, Protein 16.5
ASPARAGUS SOUP WITH SOUR CREAM
Provided by Food Network
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
- Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
- Please note that this soup may be chilled and served cold.
ASPARAGUS, HAM, AND GRUYERE SOUP
Make and share this Asparagus, Ham, and Gruyere Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a big pot, melt butter over medium heat; add in onion; saute until softened, about 6 minutes.
- Add in garlic; stir/saute for 1 minute; sprinkle with flour and saute for 1 minute.
- Gradually whisk in stock; add asparagus and ham; cook, stirring often, until asparagus is just tender, about 8 minutes.
- Gradually whisk in milk and bring to a simmer; add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and blended; do not let boil.
- Season with nutmeg, salt, and pepper to taste.
- Ladle into heated bowls and garnish with croutons.
Nutrition Facts : Calories 651.4, Fat 44.1, SaturatedFat 23.4, Cholesterol 163.9, Sodium 556.7, Carbohydrate 17.7, Fiber 1.9, Sugar 4.6, Protein 45.8
CHEESY HAM AND ASPARAGUS BAKE
Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 12.1 g, Cholesterol 148.1 mg, Fat 11 g, Fiber 0.9 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 535.9 mg, Sugar 3 g
HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE
Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
- Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
- Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.
Nutrition Facts : Calories 133 calories, Carbohydrate 4.6 g, Cholesterol 30 mg, Fat 10.9 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 351.3 mg, Sugar 2.4 g
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