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Category: Appetizers

Ham and asparagus roll-ups

Some people predicted that this story would be written from prison, where I would be doing time for involuntary manslaughter in the accidental poisoning of one or more dinner guests. That's the level of confidence my cooking usually inspires. And ... Read more

Total time: 15 minutes plus 30 minutes chilling | Makes 32 pieces
Note: From "The Complete Idiot's Guide to Cooking Basics" (Alpha Books, 1995).
  • 4 thick spears asparagus
  • 4 slices boiled ham
  • 6 ounces cream cheese or herb-flavored cream cheese, softened
  • 1/2 lemon
  • 2 tablespoons fresh snipped chives or green onion
  • Freshly ground pepper

Step 1Cut the woody, purplish bottoms off the asparagus. Peel the asparagus if desired (this is not essential). Place the asparagus spears in a skillet, cover them with water and cover the pan. Bring the water to a simmer over high heat. After the water begins to steam, cook the asparagus until it is fork tender, about 3 minutes. Drain the asparagus, rinse it under cold water and wipe the spears dry with paper towels.

Step 2Wipe the ham slices dry and spread each slice with equal quantities of the cream cheese. Place an asparagus spear in the center, down the length of the slice of ham. Squeeze the lemon so that drops fall on each spear. Sprinkle the ham and asparagus with the chives and grind some pepper over the top. Roll the ham jelly-roll style to make one long roll. Place the rolls seam-side down on a plate and cover with plastic wrap. Chill for at least 30 minutes. Slice each into 8 sections.

Each piece:
25 calories; 67 mg sodium; 8 mg cholesterol; 2 grams fat; 1 grams carbohydrates; 1 gram protein; 0.07 gram fiber.
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