Asparagus and Ham Spears

4 03 2013

Since asparagus is available year-round, this is a great hors d’oeuvre option to serve in any season. These asparagus spears can be served at room temp or even cold – perfect to make in advance for parties!

Asparagus and Ham Spears

Asparagus and Ham Spears

The following serves 4 (compliments of the South Beach cookbook):

  • 1 bundle of asparagus, tough ends trimmed
  • 1/4 lb thinly sliced ham (avoid honey or glazed)
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp lemon zest
  • Salt and pepper to taste

Bring a large saucepan of lightly salted water to a boil. Add asparagus and cook just until crisp-tender, about 2 minutes. Drain in a colander and immediately run asparagus under very cold water to stop the cooking. Drain and pat dry.

Cut ham slices lengthwise into 1/2-inch-wide strips. Wrap ham strips around asparagus spears, beginning right below the tips. Place spears on a serving platter and drizzle with oil. Sprinkle with zest and season with pepper. I also seasoned with just a little Kosher salt – be sure not to use too much because the ham will add some natural salt to the dish.

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