- Dish type
- Side dish
- Vegetable side dishes
Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
West Midlands, England, UK
25 people made this
- 12 asparagus spears
- 6 slices Parma ham
- olive oil
- salt and pepper
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks.
Serve with garlic mayonnaise.
See it on my blog
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Asparagus Wrapped in Parma Ham
Traditional asparagus recipes often call for blanching the tender springtime spears, but we like ours oven-roasted in an Ooni – whether wrapped in Parma ham and sizzled in one of our cast iron pans, or atop a simple but delicious pizza.
The salty, soft Parma ham in this recipe perfectly complements the crunchy, sweet asparagus spears. We prepare this recipe using the Grizzler to add a nice chargrill to the asparagus, but the same recipe could also be used with the Skillet or Sizzler.
Serves 2 as a side serves 4 as an appetizer
8 asparagus spears
8 slices Parma ham
2 tablespoons (35ml) olive oil
2 tablespoons (100g) parmesan, grated
Preheat your Ooni pizza oven to a medium-high heat. You can check the temperature inside your Ooni using the Ooni Infrared Thermometer.
In a saucepan, blanch the asparagus spears – place in gently boiling water for two minutes remove and place in iced water or under cold running water.
Add the olive oil to your Grizzler, then place inside your Ooni to warm up.
Lay a slice of Parma ham flat on a chopping board, and lay an asparagus spear on top. Take the edge of the Parma ham and wrap it around the asparagus, rolling the asparagus to wrap up the spear in the ham. Repeat this for each asparagus spear.
Remove the Grizzler from the oven. Add the asparagus to the hot pan and sprinkle the parmesan over the asparagus. Return the Grizzler to the oven, and grill the asparagus for two minutes on each side, or until chargrill marks appear.
Baked asparagus and ham frittata
Preheat the oven to 190°C. Trim the asparagus and simmer in water for 2 to 3 minutes, until just tender. Wrap one or two asparagus spears in a slice of ham and place in a greased baking dish or ovenproof pan, about 25 cm in diameter.
Beat the eggs with ¼ cup cream and seasoning. Pour over the ham and asparagus. Sprinkle generously with grated Parmesan and drizzle over the rest of the cream. Bake for 20 minutes or until browned and just set.
Cook’s note: Use grated Gruyère instead of Parmesan, and chicken or turkey instead of ham.
Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.
Asparagus spears baked in Parma ham recipe - Recipes
A bottle of balsamic vinegar is just as precious as a fine bottle of wine except that balsamic will last you longer. Real balsamic vinegar is food for the Gods and I mean it.
You will only need a tiny bit to liven up your food. Dress your salads, use it on meat, fish or for pure lust drizzle it on strawberries and see how it magically improves the flavour of your food.
Balsamic vinegar becomes thicker as it ages and the flavour changes. It is almost incredible the work that goes into preparing this stuff: first the grapes are crushed, cooked and matured for a long and slow vinegarization process through natural fermentation followed by progressive concentration by aging in a series of casks made from different types of wood without the addition of any type of colour, spices or flavorings. To me that is fascinating.
My recipe for today is asparagus wrapped in parma ham with parmesan shavings, salad all drizzled with balsamic vinegar. It is an excellent starter if you are hosting a dinner party and quick to prepare.
Wash the pepper, remove the filaments and cut it in half.
Wash the asparagus, cut off the thicker ends and steam or cook them for 4 minutes, just enough for them to be slightly soft but still "al dente". If your asparagus are thin you might want to cook them slightly less.
Wrap each asparagus with a slice of parma ham
Heat up a griddle with a little olive oil and when it is very hot place the wrapped asparagus on it and cook them for a couple of minutes on both sides until the ham looks nice and crunchy.
When you have finished, flatten the pepper with your hands and cook it on the same griddle pan turning it on both sides. Press firmly with a spatula so that the pepper will get that lovely chargrilled look.
Now compose your dish: place the asparagus on the plate, the salad leaves, the cherry tomatoes, olives and the parmesan shavings. Slice the olives and decorate your dish to your liking.
Make a vinagrette by mixing 2 tbsp of olive oil with 1 tbsp of balsamic vinegar and a pinch of salt and dress your salad and asparagus with it.
As asparagus are in season now in the UK, I am entering this to Simple & in Season with Ren Behan.
How To Cook Asparagus Wrapped In Parma Ham
Asparagus and parma ham together make a delicious dish – salty, with a depth of flavour given by the two ingredients, and you can be sure it will wow anyone who comes to your dinner table.
This may seem like a bit of a fiddly recipe, given that you have to wrap each individual asparagus stem in wafer thin slices of ham -but trust us, it’s really worth it. It works amazingly as a tantalising starter, or you can up the portions and use it as a great side dish to a main course. Or, if you just love it and want to eat it all the time, you can serve it yourself as a main dish and munch on the lot!
You can jazz up this recipe by adding sauces, or serving it with different dishes – but the main idea remains the same. It’s very simple to make, easy and stress free to cook (once you’ve done all that wrapping!) and the results are perfect every time. You just have to make sure that you don’t overdo the cooking and turn the asparagus to mush, but as long as you don’t forget about them in the oven this dish should turn out amazingly.
1. Simple Asparagus And Parma Ham
What you’ll need:
- 24 spears of asparagus
- 12 slices of Parma ham
- Olive oil
- Salt and pepper
- Baking tray
- Small pan
- Sharp knife
- Chopping board
What you’ll do:
Preheat the oven to 200C/Gas mark 6, and brush a baking tray with olive oil. Fill a small pan with water and set it to boil.
Trim the hard ends off the asparagus, then place them into boiling water. Cook for 3-4 minutes, then drain through the collander and allow the spears to cool.
Slice each Parma ham in half, then wrap half a slice around each asparagus spear.
Arrange the wrapped spears in a single layer on the baking tray and season well with salt and pepper.
Bake in the oven for 10 minutes then check them slightly thicker stems may need slightly more cooking.
You can serve this delicious dish as a tasty starter, or as a side dish with a fine cut of meat.
2. Asparagus, Parma Ham And Mozarella Parcels
You can also add slices of Mozzarella cheese to the top of the parcels before you bake them, for an added dimension of taste and texture.
What you’ll need:
- 15 asparagus spears
- 125g Mozzarella
- 12 slices Parma ham
- Olive oil
- 1tbsp olive oil
- 1tbsp red wine vinegar
- Small bunch of shredded basil
- Sharp knife
- Small saucepan
- Frying pan
What you’ll do:
Blanch the asparagus in boiling water for 2 minutes, then remove from the pan and plunge into iced water.
Slice the mozzarella into quarters, then slice each quarter into two. Sit a piece of mozzarella on top of two spears of asparagus, then top with two more spears. Wrap the Parma ham around the asparagus and cheese – you will need two or three slicecs to ensure it all stays together.
Heat a splash of olive oil in a pan, then carefully fry each parcel until the ham has become crispy and the mozzarella is starting to ooze out.
Whisk together the vinegar with 3tbsp olive oil and the vinegar, then add the basil. You can either dip the asparagus parcels into the dressing, or drizzle it over just before you serve it.
This light dish is ideal for a tasty lunch, served with some salad leaves or a lightly poached egg.
You can make a delicious dipping sauce for your asparagus spears, by simply mixing up 2tbsp mayonnaise with 2tsp wholegrain mustard. Mix the two ingredients together in a small bowl, then serve alongside the spears for people to dip.
Cheesy Ham and Asparagus Egg Casserole
This time the star spring vegetable is asparagus. And since I’m spotlighting a few of my favorite spring fruits and veggies this month, I rounded up a few fun facts about asparagus.
- It actually takes about 3 years for an asparagus plant to mature starting from seed to produce "normal-sized" asparagus. Once mature, an asparagus plant can continue producing asparagus for 15-20 years!
- It's pretty well known that asparagus causes your pee to smell weird shortly after eating it, but some (lucky) people can't smell it! It's a genetic thing, and many people don't have the gene that allows you to smell that very distinct scent.
- Asparagus is a natural diuretic, which means it can help with fluid balance, especially in people with edema (retaining water in body tissue) or blood pressure issues.
- White asparagus is not genetically modified to make it grow that way farmers actually cover the asparagus spears with soil as they grow, and the lack of sunlight makes them white.
- California, Washington, and Michigan are the top U.S growers of asparagus, with most of it coming from California. *
This recipe is one of my new favorites because it’s a breakfast recipe. If you read my blog, you might know that breakfast is numero uno in my book. :) I would literally eat it any time of the day, every day.
I have many different egg dishes up on the blog, and if you’re looking for more egg inspiration, here are two of my favorites:
The reason I make so many baked egg dishes like frittatas is because they’re a great way to get more veggies into breakfast. I’m also not so great at making omelets, and frittatas and egg casseroles are basically baked omelets. Just add egg, milk, veggies, cheese, and meat in a baking dish, and…voila. done! (Well, after 30-45 minutes of stomach growling, waiting for the oven to do its work).
Overall it's a lot easier than trying to cook an omelet in a hot pan and trusting myself to not toss it onto the kitchen floor when attempting to be a TV chef by doing that fancy omelet flip.
This recipe has two parts. Part one is adding chopped ham, onion, and asparagus to a baking dish and roasting them for about 15 minutes. This cooks the asparagus and onion long enough to be nice and tender in the recipe, and also for the ham to get all caramelized and golden and perfectly delicious.
*Before and after roasting the veggies and ham pictured above
All you have to do for the second part of the recipe is to pour the egg and milk mixture over the top, add the cheese, and bake again until the egg casserole is cooked through. Leftovers refrigerate and reheat very well for lunch the next day, too. :)
Cheesy Ham and Asparagus Egg Casserole
- 1 cup chopped asparagus
- 1/2 cup chopped red onion
- 1/2 cup chopped ham (preferably "nitrate-free" or "uncured")
- 1 teaspoon light olive oil
- 4 eggs
- 1 cup milk
- salt and pepper to taste
- 1/4 cup biscuit or baking mix (optional)*
- 1/2 cup shredded cheddar cheese
- Preheat oven to 400 degrees. Lightly grease a pie pan or 8x8 casserole dish with cooking spray, oil, or butter.
- Place the asparagus, onion, and ham in the casserole dish and lightly toss with the oil. Bake for 15 minutes, then remove the dish from the oven.
- In a medium bowl, whisk the eggs, milk, salt, pepper, and biscuit mix (if using). Pour the mixture over the asparagus, ham, and onion mixture. Sprinkle the cheese over the top
- Bake for 25 more minutes, or until the eggs have set and the top is light golden in color.
*adding baking mix brings more structure to the casserole, but it can be left out for a gluten free, low carb result.
How to cook white asparagus: 17 recipes from around the world
We’ve already talked about the things you should know about white asparagus, from how it’s grown and what to look for when you’re buying it to the best way to prepare it for cooking. But now the season’s officially started and you’ve perhaps already eaten a plate or two of it the classic German way, you might be wondering what else you can do with it. After all, there’s several hundreds of thousands of tons we’ve got to get through, and we can’t all be consuming our bodyweight in Hollandaise over the next six weeks.
So, I’ve been on a online hunt to find some more original ways to enjoy Germany’s white gold, and I thought I’d pass them on. From some traditional alternatives from Hungary and France to some experimental options for the braver Spargel eaters amongst you, here’s 17 of the best recipes for white asparagus that I found on the internet. You’re very welcome.
Classic white asparagus recipes
1. Aside from simply melting a knob of butter to drizzle on my spears of Spargel, my all-time favourite way to serve them is alongside cooked ham, boiled potatoes and a generous helping of thick, yellow Hollandaise sauce
2 & 3. Don’t chuck away the peelings and woody stalks when you preparing it use them instead to make a deliciously light but utterly luxurious cream of white asparagus soup. It makes an impressive starter, but if you want to create a more substantial dish, add some strips of mixed herb pancake on the side
4. Speaking of pancakes, the French enjoy their white gold rolled up in eggy, cheesy ones, sometimes also wrapped in cured ham
5. Alternatively, why not try it Hungarian style, with sour cream, paprika and breadcrumbs.
Pale and interesting: some new ways with white gold
6 & 7. If you want to stay relatively low key by serving your Spargel with melted butter, but want to add a bit of a twist, why not add lemon juice to the butter or make a dressing with honey, mustard and finely chopped chives?
8 & 9. And if you’re tired of steaming it, why not try roasting or grilling a few spears with lemon, olive oil and parmesan.
10, 11 & 12. I’ve only ever thought of serving white asparagus as a main course, but it would also make a lovely side dish, perhaps as a creamy gratin, tucked into some boulangère potatoes or served with grilled chicken, brown butter and crispy pancetta
13. And for a plate of the most ultimate seasonal luxury, how about roast cod with white asparagus, wild garlic and truffle mayonnaise? (Yes please.)
Boulangère potatoes | Image by Kristi Korotash of Zuhause Supperclub Berlin
White asparagus for the truly adventurous
14. If you’re the type to stock less common ingredients in your fridge, perhaps you fancy smoked butter, lardo and hazelnuts on your Spargel
15. Or of you’d like to jazz up a warm Spring salad, how about serving warm white asparagus with a grapefruit vinaigrette?
16. Another salad that seems to be a bit of a modern classic round this part of Germany (if not elsewhere) is a white asparagus salad with strawberries
17. And lastly, for the truly experimental Spargel eater – and with apologies to the traditionalists – how about starting the evening off with a dirty white martini with pickled white asparagus spears?
Tempted by a white asparagus martini or prefer your spears on a plate? And how do you prefer yourSpargel, classic, modern or a little bit crazy? Suggestions and recommendations in the comments, please!
Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high.
For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes.
Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate.
Without greasing the pan again, repeat the process in stage three to make eight thin pancakes.
For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth.
Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm.
Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry.
To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges.
Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat.
- Serving Size: 1 (177.8 g)
- Calories 269.7
- Total Fat - 26.5 g
- Saturated Fat - 10 g
- Cholesterol - 34.5 mg
- Sodium - 155.7 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 3 g
- Sugars - 2.7 g
- Protein - 5.2 g
- Calcium - 101.6 mg
- Iron - 3.1 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Cut about 1/2 - 1” off of the stem bottoms to remove the woody piece.
Wash asparagus, and with a vegetable peeler, peel the bottom half of the stems (refer to tidbit below).
Place in 1 1/2 quarts of salted boiling water. Boil gently until tender but not soft, about 5 minutes.
Remove asparagus, and set aside 4 to 5 tablespoons of asparagus water.
Heat butter, oil, and water in saute pan. Add asparagus and lemon juice toss.
Remove from heat, place on platter. Add salt and pepper to taste, incorporating for even seasoning distribution. Sprinkle Parmesan cheese over top and serve immediately. Pass additional grated cheese, if desired.
Tidbit: It is advisable to peel the bottom part of asparagus spears. This will remove the skin that sometimes can be tough.
Snap each asparagus spear in two, discarding the woody end and trimming neatly. Bring a small pan of water to the boil, add the asparagus and cook for 2 minutes. Drain well.
Cut the Parma ham into 5 strips and wrap 1 piece around each asparagus spear.
Fill the saucepan with cold water, add the egg and bring to the boil. Once boiling, cook for 3-4 minutes. While the egg is boiling, heat the olive oil in a small frying pan and sauté the asparagus for 1-2 minutes until the Parma ham is crisp.
Remove the egg from the water and place in an egg cup. Slice off the top of the egg to reveal the yolk and serve with the asparagus dippers.
As an alternative to the asparagus, toast a slice of bread, cut it into soldiers and wrap them in the Parma ham (you’ll need a few more slices for this) and sauté as before.