CREAMY ASPARAGUS PUFFS
Pastry parcels with smoked ham, cream cheese and seasonal green veg. Serve with a crisp side salad
Provided by Angela Boggiano
Categories Lunch, Main course
Time 40m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.
- Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.
- Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
CRANBERRY BEANS AND ASPARAGUS WITH PARMA HAM CRISPS
From "Grains, Rice and Beans" cookbook. The herb vinaigrette suggested to accompany this dish is posted separately.
Provided by Burgundy Damsel
Categories Vegetable
Time 1h15m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- .Preheat oven to 450*. Place ham slices on a baking sheet and cook in the oven until crisp, about 5 minutes. Remove from the oven and drain immediately on kitchen towels. While the ham is still warm, crumble ito a bowl. Set aside.
- Cut the tips from the asparagus and reserve the stalks for another use, such as soup. Boil a quart of salted water in a heavy pot. Drop in the asparagus tips and allow the water to return to a boil. Blanch the asparagus for 3 minutes. Remove the pot from the heat, drain, then shick the asparagus in iced water. Drain and set aside.
- Heat the oil in a heavy saucepan over high heat. Add the onion and saute until soft, about 3 minutes. Add the bay leaf, salt, red pepper flakes, beans and stock and bring to a rolling boil. Reduce the heat to a simmer, cover, and cook until the beans are tender, approximately 45 minutes.
- Remove pan from heat and drain. While the beans are still warm, add the asparagus and toss with vinaigrette.
- Divide the dressed cranberry beans and asparagus among 4 plates and top each portion with crumbled ham crisps. Serve immediately while salad is still warm or allow to marinate in the refridgerator. (Can be divided into six portions as an apetizer.).
Nutrition Facts : Calories 318.8, Fat 7.1, SaturatedFat 1.5, Cholesterol 7.2, Sodium 388.4, Carbohydrate 46.1, Fiber 15, Sugar 7.6, Protein 20.1
CRISPY PARMA HAM AND ASPARAGUS SALAD
This a fantastic main meal salad. When in season, during may, try to use delicious home grown asparagus.
Provided by Lene8655
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes.
- Drain the eggs and asparagus and cool under cold water.
- Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste.
- Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks.
- Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.
Nutrition Facts : Calories 170, Fat 12.6, SaturatedFat 5.6, Cholesterol 330.6, Sodium 149.6, Carbohydrate 3.7, Fiber 1.3, Sugar 1.5, Protein 11
CHICKEN WITH CRISPY PARMA HAM
A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they're about 1cm thick. Season.
- Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
- Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.96 milligram of sodium
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