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Ham-Wrapped Asparagus

Ham-Wrapped Asparagus

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  • Makes: 20 to 30 servings
  • Yield: about 25 spears
  • Start to Finish 30 mins

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This iconic three-ingredient Spanish appetizer is an addictive finger food that's just salty and porky enough to go great with drinks.

Ingredients

  • 1 1/2 pounds medium asparagus, bottoms of stalks trimmed
  • 1/2 pound very thinly sliced Serrano ham or prosciutto*
  • Olive oil

Directions

  1. Bring a large pot of salted water to a boil. Add asparagus; cook 1 minute. Transfer immediately to a bowl of ice water to quickly cool. Pat with paper towels until very dry. (You can wrap the asparagus in paper towels and store in a resealable plastic storage bag in the refrigerator overnight.)
  2. Cut ham slices in half lengthwise to create strips. Wrap each asparagus spear in two half-slices of ham. Brush with olive oil. Prepare a gas or charcoal grill for direct cooking over medium heat. Place asparagus on rack; grill, covered, until lightly charred, 2 to 3 minutes. (Or, you can crisp the asparagus under the broiler.) Serve warm or at room temperature.

Tip

  • Serrano is a specialty ham from Spain. It's available at some specialty markets, but if you can't find it, prosciutto is a great substitute with a similar flavor for less money.

Nutrition Facts

(Ham-Wrapped Asparagus)

Servings Per Recipe 20, sugar (g) 1, pro. (g) 4, calcium (mg) 7, cal. (kcal) 36, vit. A (IU) 214, iron (mg) 1, Potassium (mg) 57, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 1, Niacin (mg) 0, Fat, total (g) 2, vit. C (mg) 2, chol. (mg) 6, Thiamin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 221, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 15

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