Ham Wrapped Asparagus with Hollandaise

by Jenn on April 14, 2009

in Diabetic Friendly,Gluten Free,Meats

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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.

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

{ 7 comments… read them below or add one }

Mary Ellen April 15, 2009 at 12:11 am

Beautiful! What a great way to use up leftovers!

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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!

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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 ;)

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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!

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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!

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Rachel July 4, 2009 at 2:24 am

Mmmm, that looks very tasty.

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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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