Asparagus mousse with ham red onion salad is a light and airy dish that is perfect for any occasion. The asparagus mousse is made with fresh asparagus, cream, and eggs, and it is flavored with lemon juice, salt, and pepper. The ham red onion salad is made with thinly sliced ham, red onion, and a vinaigrette dressing. This dish is easy to make and can be served as an appetizer or a main course.
Let's cook with our recipes!
ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD
Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve
Provided by Lisa Allen
Categories Dinner, Lunch, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
- Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
- Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
- To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.
Nutrition Facts : Calories 413 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.58 milligram of sodium
HAM STEAKS WITH ASPARAGUS-RICE SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the mayonnaise, sour cream, chives and mustard in a bowl.
- Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper.
- Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining chive sauce and lemon wedges.
Nutrition Facts : Calories 649 calorie, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 104 milligrams, Sodium 2622 milligrams, Carbohydrate 54 grams, Fiber 3 grams, Protein 41 grams
ASPARAGUS, PECORINO AND RED ONION SALAD
Provided by Anne Burrell
Categories appetizer
Time 1h8m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
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-CARAMELIZED ONION SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
- Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.
ORZO HAM SALAD
A delicious and light tasting orzo pasta and ham salad. Tastes even better the next day! It's a great use for leftover ham.
Provided by Phiny
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
- Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
- Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 22.2 g, Cholesterol 26.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 10.3 g, SaturatedFat 4.7 g, Sodium 683 mg, Sugar 2.9 g
ASPARAGUS HAM DINNER
I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
HAM AND ASPARAGUS FETTUCCINE
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Provided by STEPHNDON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
- While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
- Toss pasta and asparagus with sauce and serve immediately.
Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g
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
SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING
A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
- Choose two attractive plates or bowls and start to assemble the salad.
- Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
- Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
- Pour over the honey & mustard dressing - giving the salad a liberal dousing!
- Season and scatter the chopped chives and/or the chopped chervil over the top.
- Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
- Optional ideas:.
- You could also add peas, broad beans, olives or crispy bacon!
Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4
RED CABBAGE-ASPARAGUS SALAD WITH TAHINI DRESSING
Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!
Provided by GKT
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
- In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
- Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 4.2 mg, Fat 9.6 g, Fiber 5.5 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 6.5 g
ROASTED ASPARAGUS AND RED ONION QUESADILLAS
Categories Cheese Onion Appetizer Bake Broil Super Bowl Vegetarian Asparagus Poker/Game Night Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre
Number Of Ingredients 11
Steps:
- For Quesadillas:
- Preheat oven to 500°F.
- In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
- Preheat broiler.
- Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
- Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
- Make cumin lime cream while quesadillas broil.
- For Cumin Lime Cream:
- In a small bowl, whisk together well cream ingredients.
- Cut quesadillas into wedges and serve with cumin lime cream.
BALSAMIC ASPARAGUS SALAD
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.
Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
HAM AND ASPARAGUS SPAGHETTI CASSEROLE
We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.-Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 17
Steps:
- Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain., In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended., Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.
Nutrition Facts : Calories 307 calories, Fat 15g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 530mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
ASPARAGUS WITH PARMESAN MOUSSE
A delicious starter adapted from a recipe from Huey's website. Huey (Iain Hewitson) is a popular Australian chef, whose TV show appears twice daily. He is also the author of several books.
Provided by bluemoon downunder
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 225°C.
- Heat 1 tablespoon of butter in a saucepan, continually stirring. Then add the flour and mix well to make a roux.
- At the same time, bring the milk and pouring cream to the boil. Then add it to the flour mix and whisk well until the mixture is smooth.
- Whisk the egg, egg yolks and thickened cream. Then add them to the hot mixture and stir well.
- Add the parmesan and seasonings, and whisk well.
- Lightly brush 4 dariole moulds with melted butter and pour in the mixture. Place in an oven tray and fill 2/3 up the sides of the moulds with boiling water. Then cover the moulds with foil and cook in the oven for about 40-45 mins until a knife comes out clean.
- Blanch the asparagus in lightly salted boiling water until crisp-tender. Drain and serve alongside the turned out mousses.
Nutrition Facts : Calories 434, Fat 39.2, SaturatedFat 23.6, Cholesterol 270.8, Sodium 307.5, Carbohydrate 9.8, Fiber 1.3, Sugar 1.1, Protein 12.6
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.
CREAMED HAM AND ASPARAGUS
To be truthful, asparagus is my least favorite vegetable. But I make an exception with this recipe my mom and I came up with together. The ham and cheese really lend a tasty difference. Now that our parents are retired, my brothers and I have taken over the family farm. We milk 200 Holsteins.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.
Nutrition Facts : Calories 805 calories, Fat 72g fat (43g saturated fat), Cholesterol 339mg cholesterol, Sodium 2606mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
ANNE BURRELL'S ASPARAGUS, PECORINO, AND RED ONION SALAD
Make and share this Anne Burrell's Asparagus, Pecorino, and Red Onion Salad recipe from Food.com.
Provided by Count Chocula
Categories Vegetable
Time 8m
Yield 1 bowl salad, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
Nutrition Facts : Calories 26.1, Fat 0.2, Sodium 13.3, Carbohydrate 4.4, Fiber 1.8, Sugar 1.5, Protein 2.1
COS, ASPARAGUS & RED ONION SALAD
Gordon Ramsay prepares a light and summery salad - counts as 1 of your 5-a-day
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 17m
Number Of Ingredients 4
Steps:
- Peel the asparagus bases with a swivel peeler and trim the woody ends. Blanch in boiling salted water for 1½-2 mins until just tender. Drain and refresh under cold running water.
- Trim the base of the lettuce leaves and arrange on a large shallow bowl or platter. Scatter over the asparagus spears and red onion, season well and drizzle with vinaigrette just before serving.
Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
ASPARAGUS, BEET, RED ONION, AND WALNUT SALAD
A very tasty salad, with a super vinaigrette, I really think this could be one of my favorites - If I could pick one!!
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
- Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
- Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
- To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.
Nutrition Facts : Calories 204.1, Fat 13, SaturatedFat 1.3, Sodium 38.6, Carbohydrate 20.6, Fiber 4.3, Sugar 12.2, Protein 5.9
ASPARAGUS HAM SALAD
From her Nepean, Ontario home, subscriber Lorrie Donald pens, 'Our entire family loves asparagus! This recipe is among our very favorites. The salad has such a fresh taste, while the Dijon mustard adds a bit of tartness to the dressing.'
Provided by Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour.
- Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, mustard, salt, pepper and sugar if desired; shake well. Cover ad refrigerate at least 1 hour. Place asparagus in a serving bowl. Top with ham, onions and dressing. Serve with a slotted spoon.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 4.3 g, Cholesterol 12.6 mg, Fat 22.3 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 4 g, Sodium 516.8 mg, Sugar 1.9 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.
ASPARAGUS WITH BACON, RED ONION, AND BALSAMIC VINAIGRETTE
From America's Test Kitchen. This looks just wonderful. "To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly."
Provided by Queen Dragon Mom
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to about 4 inches from heating element and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside.
- Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.
Nutrition Facts : Calories 238.2, Fat 21.8, SaturatedFat 5.1, Cholesterol 15.4, Sodium 210.7, Carbohydrate 6.8, Fiber 3.1, Sugar 2.1, Protein 6.3
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
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.
Tips:
- To make the mousse as smooth as possible, make sure to use cold heavy cream and eggs.
- If you don't have a food processor, you can use a blender to puree the asparagus.
- Be careful not to overcook the asparagus, as it will become mushy.
- For a vegetarian version of this dish, omit the ham and add some chopped walnuts or crumbled goat cheese.
- To make the salad, use a sharp knife to thinly slice the red onion.
- Dress the salad just before serving, so that the greens don't wilt.
Conclusion:
Asparagus mousse with ham and red onion salad is a delicious and elegant dish that is perfect for a special occasion. The mousse is light and airy, with a delicate asparagus flavor. The ham adds a savory touch, and the red onion salad provides a refreshing contrast. This dish is sure to impress your guests.
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