Asparagus and cooked ham rolls, baked and au gratin, a simple and delicious recipe, perfect to prepare in a short time and ideal to make in advance, great for using up leftover asparagus from one of my favorite recipes, the ricotta and zucchini cream with asparagus.
If you want, I’ll give you two practical and tasty alternatives for this recipe, which are to replace the cooked ham with speck or bacon, which will give this idea a more distinct and bold flavor.
It will take just a few minutes of cooking in total.
It is important to blanch the whole asparagus for 5 minutes and then finish cooking in the oven.
Below are more ideas from which to draw inspiration, with asparagus.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Blanching, Electric Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 lbs asparagus (5 pieces per person, cleaned)
- 4 slices cooked ham (not thin)
- 8 teaspoons cheese (grated)
- 4 teaspoons breadcrumbs
- as needed sunflower oil
- 1 teaspoon fine salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Baking Tray
- 1 Teaspoon
- Parchment Paper
Steps
To make the Asparagus and Cooked Ham Rolls, first clean the asparagus by removing the harder stalk part.
Rinse them under cold running water and blanch them whole in a large pot or saucepan for 5 minutes in salted water.
Drain them and cool in a bowl filled with very cold water.
Gently pat them dry with a clean cloth or paper towels.
Open a slice of cooked ham and place 5 asparagus on one side.
Sprinkle with grated cheese and wrap them in the ham slice.
Repeat for all the asparagus and arrange them on a baking tray with parchment paper.
On each roll, add another teaspoon of grated cheese, a teaspoon of breadcrumbs, and drizzle with sunflower oil.
Bake in a preheated fan oven at 356°F for 15 minutes.
Remove from the oven and let cool slightly before serving.
