Asparagus with country ham and egg gravy is a classic Southern dish that is both flavorful and comforting. The tender asparagus is cooked with salty country ham and then topped with a rich and creamy egg gravy. This dish is perfect for a hearty breakfast, lunch, or dinner. It is also a great way to use up leftover asparagus and ham. If you are looking for a delicious and easy recipe for asparagus with country ham and egg gravy, then you have come to the right place.
Here are our top 10 tried and tested recipes!
ASPARAGUS WITH COUNTRY HAM AND EGG GRAVY
Make and share this Asparagus With Country Ham and Egg Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the asparagus in boiling salted water for 2 minutes and drain.
- In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes.
- Sprinkle the flour over the ham and cook, stirring, for 1 minute.
- Increase heat to medium and slowly add the milk while stirring constantly.
- Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble.
- Remove the pan from the heat and stir in the chopped egg, salt, and pepper.
- Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top.
- Garnish with fresh dill.
Nutrition Facts : Calories 243.5, Fat 15.9, SaturatedFat 8, Cholesterol 130.5, Sodium 615.6, Carbohydrate 13.2, Fiber 2.4, Sugar 7.9, Protein 13.3
ROASTED ASPARAGUS WRAPPED IN SERRANO HAM
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Lightly grease a baking sheet with canola oil spray.
- Lay a slice of ham on a work surface. Place a stalk of asparagus perpendicular to the ham, with the tip of the asparagus just higher than the top edge of the ham. Roll the asparagus on a diagonal, tightly wrapping the ham around the stalk as you go. (The ham should cover the entire stalk except for about an inch on the top and bottom ends.) Repeat with the remaining asparagus and ham.
- Place the asparagus, seam-side down, on the prepared baking sheet and lightly grease the tops with canola oil spray. Bake until the ham is crispy and the asparagus has softened and begun to char at the tips, about 15 minutes. Immediately pour the orange juice over the hot asparagus and season with salt. (The orange juice will almost completely evaporate on the hot baking sheet, but it will infuse the asparagus with orange flavor.)
- Transfer the asparagus to a serving plate and garnish with the orange zest. Serve immediately.
ASPARAGUS, HAM AND EGG BAKE
Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
- In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
- Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
- Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 265 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g
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.
CREAMED ASPARAGUS ON TOAST
My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.
Provided by Bud Stonerook
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
- Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 25.3 g, Cholesterol 31.9 mg, Fat 12.2 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 7.3 g, Sodium 662.4 mg, Sugar 7.7 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
ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS
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, 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
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.
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
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
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.
Tips:
- Choose fresh, tender asparagus spears with tightly closed tips. Avoid spears that are limp or have woody ends.
- To trim the asparagus, snap off the tough ends. You can also use a knife to cut off the bottom 1-2 inches of the spears.
- Country ham is a salty, dry-cured ham. It can be found in the deli section of most grocery stores.
- If you don't have country ham, you can substitute bacon or prosciutto.
- To make the egg gravy, whisk together eggs, milk, salt, and pepper in a bowl. Set aside.
- Heat butter or oil in a skillet over medium heat. Add the country ham and cook until browned. Remove the ham from the skillet and set aside.
- Add the asparagus to the skillet and cook until tender, about 5 minutes. Return the ham to the skillet and stir to combine.
- Pour the egg gravy over the asparagus and ham. Cook, stirring constantly, until the gravy has thickened, about 2 minutes.
- Serve immediately with toast or biscuits.
Conclusion:
Asparagus with Country Ham and Egg Gravy is a classic Southern dish that is perfect for breakfast, lunch, or dinner. It is a simple dish to make, but it is packed with flavor. The asparagus is tender and flavorful, the country ham is salty and smoky, and the egg gravy is rich and creamy. This dish is sure to please everyone at your table.
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