Roasted Asparagus And Jammy Eggs And Ham Recipes

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ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8



Roasted Asparagus with Scrambled Eggs image

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

ASPARAGUS WITH HAM AND EGGS

This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. Mostly used are the white asparagus here. I make them using green or white asparagus based on what is available and how the price is. You will need more when using white asparagus because they need to be peeled unlike the green ones. This dish is served here with melted butter drizzled over the asparagus, ham and egg, and some boiled new potatoes. This makes 2 pretty large servings.

Provided by PetsRus

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4



Asparagus With Ham and Eggs image

Steps:

  • Break off tough ends of the asparagus and cook until tender, drain.
  • Meanwhile chop the ham and egg finely.
  • Put asparagus on a serving plate and garnish with the chopped ham and eggs.
  • Serve with the melted butter in a jug on the side.

Nutrition Facts : Calories 534, Fat 51.8, SaturatedFat 30.9, Cholesterol 333.9, Sodium 420.4, Carbohydrate 9.9, Fiber 4.5, Sugar 3.5, Protein 12.2

1 lb asparagus
4 slices ham (approx 4 oz)
2 hard-boiled eggs
4 ounces butter, melted

ASPARAGUS AND HAM STRATA

For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. -Alla Gray, St. Thomas, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10



Asparagus and Ham Strata image

Steps:

  • In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 320 calories, Fat 18g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 839mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.

5 large eggs
2 cups whole milk
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
4 cups cubed Italian or French bread (about 6 ounces)
1-1/4 cups shredded Monterey Jack cheese, divided
1 cup cubed deli ham (1/2 inch)
1 cup cut fresh asparagus (1-inch pieces)

HAM AND ASPARAGUS CASSEROLE

With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. -Donetta Brunner, Savanna, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14



Ham and Asparagus Casserole image

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

Nutrition Facts : Calories 362 calories, Fat 21g fat (9g saturated fat), Cholesterol 247mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
4 hard-boiled large eggs, chopped
1 cup cubed fully cooked ham
2 tablespoons quick-cooking tapioca
1/4 cup shredded Velveeta
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/2 cup half-and-half cream or evaporated milk
1 cup condensed cream of mushroom soup, undiluted
TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted

ROASTED ASPARAGUS

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 5



Roasted Asparagus image

Steps:

  • Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS

Categories     Sauce     Egg     Side     Poach     Roast     Ham     Asparagus     Healthy     Simmer     Boil

Yield serves 4

Number Of Ingredients 13



Roasted Asparagus with Country Ham, Red-Eye Gravy, and Poached Eggs image

Steps:

  • Asparagus
  • Preheat the oven to 400°F.
  • Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
  • Ham and Gravy
  • While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
  • Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
  • Eggs
  • Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
  • Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
  • Assembly
  • Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
  • Know-how: Making Poached Eggs
  • Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
  • Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
  • Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

Asparagus
1 pound asparagus, trimmed or peeled
2 tablespoons olive oil
Sea salt and freshly ground black pepper
Ham and Gravy
4 thin slices country ham (about 6 ounces)
1 cup strong black coffee
1 tablespoon unsalted butter
Eggs
2 teaspoons distilled white vinegar
Pinch of sea salt
1 or 2 large eggs per person
2 tablespoons chopped fresh tarragon, for garnish

ASPARAGUS, HAM, AND POACHED EGG SALAD

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

Provided by Patricia Wells

Categories     HarperCollins     Salad     Asparagus     Ham     Egg     Chive     Lettuce     Poach     Lunch     Brunch     Spring

Number Of Ingredients 13



Asparagus, Ham, and Poached Egg Salad image

Steps:

  • Prepare a large bowl of ice water.
  • Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
  • Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
  • With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
  • Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
  • Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
  • Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

3 tablespoons coarse sea salt
16 green asparagus spears (1 pound), trimmed
4 ultra-fresh large eggs
1 tablespoon distilled vinegar
4 cups torn soft greens, such as buttercrunch lettuce
1/4 cup minced fresh chives
Lemon and Olive Oil Dressing
4 thin slices top-quality ham
Fine sea salt
Coarse, freshly ground black pepper
Toast, for serving
Special Equipment
5-quart pasta pot fitted with a colander; 4 ramekins or small cups ; a flat, fine-mesh sieve or a large slotted spoon

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9



Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt image

Steps:

  • Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
  • Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
  • Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
  • Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
  • To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 491 milligrams, Sugar 3 grams, TransFat 0 grams

2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt
black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish

ROASTED ASPARAGUS AND EGGS

A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8



Roasted Asparagus and Eggs image

Steps:

  • Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
  • In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
  • Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
  • Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Nutrition Facts : Calories 98 g, Fat 5 g, Fiber 3 g

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

ROASTED ASPARAGUS AND JAMMY EGGS AND HAM

Number Of Ingredients 10



Roasted Asparagus and Jammy Eggs and Ham image

Steps:

  • Preheat Oven to 425. Whisk together olive oil, lemon zest and juice, honey and 1/2 tsp salt and 1/4 t pepper. Drizzle over asparagus and toss to coat.
  • Bring water to boil. Add eggs with slotted spoon. Reduce to simmer 7 minutes. Remove eggs to cool in cold water bowl for perfect "jammy" eggs.
  • Roast Asparagus and Ham for 15 minutes. Cool 5 minutes.
  • Stir together yogurt, 2T dill, capers and brine. Serve on the side in a mound.
  • Arrange egg halves on top of asparagus. Add red onions and dill weed for garnish.

4 pieces Jumbo Eggs
2 bunches Asparagus
2 tablespoons Fresh Dill Weed
1 tablespoon Lemon Zest
1/4 cup Lemon Juice
1 tablespoon Honey
4 ounces Ham or Salmon Lox, thinly sliced in small pieces
5 ounces Plain 2% or Whole Greek Yogurt
3 tablespoons Capers, chopped plus 2 T Brine
1/4 cup Red onion or shallot thinly sliced

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