Ham Wrapped Asparagus with Hollandaise

by Jenn on April 14, 2009

in Diabetic Friendly,Gluten Free,Meats


My in-laws sent me home with lots of leftover Easter goodies, including a lot of leftover ham.  I made this recipe as a creative way to use the leftovers and yet be it’s own dish with its own flavor.  You could also use prosciutto here, but I really needed to use up all the ham I had!

April should really be named “Asparagus Month”.  I feel that it is the iconic vegetable of Spring, and if you are going to try to eat foods in season (one they are cheaper and two they have a better chance of being locally grown), go looking for some asparagus right now!!!! .  When I was a little kid I couldn’t stand asparagus.  That may have had to do somewhat with the fact that my parents used to boil asparagus, which I think brought out it’s bitterness too much.  Well, when I was about 14 or so, my dad made this recipe that finally got me to like it, and it was something very similar to this.



1 bunch of asparagus spears (pick out a bunch on the skinnier side)
1 thin slice of leftover ham for each asparagus spear – if they are too thick they won’t roll
1/4 lb. gruyere cheese, grated
1/4 cup Hollandaise Sauce  (recipe)
1/4 cup parsley, for garnish

1. Preheat the oven to 450.  You are going to also want to hunt for a baking dish that will fit the asparagus spears rather tightly, so that they stay rolled up.  That or find some toothpicks to hold them together.
2. Snap the ends off of the asparagus. Lay out the ham slices and spread the grated cheese evenly over all of them.  Then place 1 asparagus spear on each slice.
3. Carefully roll up the spears in the ham, and fit snugly in a baking dish. I used these great stainless oval bakers by All Clad – I hadn’t used them yet and just wanted to try them out.  Perfect for smaller dishes, I like them!
4. Place in the over for 10 min or so.  Meanwhile, start on the hollandaise.
5. There is no grand secret recipe for hollandaise, it’s pretty basic.  This is a good one to use, by Tyler Florence on Food Network. I did not use a double boiler, just a small stainless mixing bowl over a pot of simmering water, and it worked out fine, now that I finally own a whisk :)
6. When the hollandaise is about done, the asparagus roll ups should be about done as well.  Plate the wrapped asparagus, drizzle hollandaise on top, and garnish with some parsley.


P.S. this dish goes awesome with garlic mashed potatoes!


Mary Ellen April 15, 2009 at 12:11 am

Beautiful! What a great way to use up leftovers!

Joelen April 15, 2009 at 12:32 am

This is such a great way to serve up asparagus and I love your small All Clad baking dishes!

Molly Jean April 15, 2009 at 12:38 am

That looks delicious! I’m so jealous… my in-laws family is so big that we never get leftovers. I should suggest Easter at my parents house next year instead 😉

Jessica April 15, 2009 at 2:28 am

I can’t WAIT to make these. I just had some dessert, but these are making my mouth water!

Kiki April 15, 2009 at 9:08 am

God those colours are amazing! If they only taste half as good as they look, this ought to be a fantastic meal!

Rachel July 4, 2009 at 2:24 am

Mmmm, that looks very tasty.

Diane-thewholegang July 6, 2009 at 12:55 pm

YUM that looks so good. Wish I could eat dairy, I’d be all over that. Love ham with just about anything. Thank you for sharing this on Friday Foodie Fix.

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