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!