Ham & Asparagus Recipe

Trim and cut

Rinse the asparagus and pat dry. Snap or trim off the woody ends (about the bottom 1–2 inches). Cut the spears on a 1- to 1.5-inch diagonal if they are thick; leave thin spears whole or cut in half lengthwise.

If you prefer slightly tender-crisp asparagus, blanch: bring a pot of salted water to a boil, add asparagus and cook 1–2 minutes, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. (Optional step — you can also cook directly in the pan as below.)

Heat fat

In a large sauté pan over medium heat, add the butter and olive oil. When the butter is melted and begins to foam, add the chopped shallot and cook 1–2 minutes until softened and translucent.

Add garlic and ham

Add the minced garlic and cook 30 seconds until fragrant (do not let burn). Add the ham pieces and cook 2–3 minutes, stirring occasionally, until the ham is warmed and begins to brown lightly.

Sauté asparagus

Add the prepared asparagus to the pan. Season with the measured salt, black pepper, and red pepper flakes. Sauté, stirring or tossing, for 4–6 minutes until asparagus is tender-crisp and bright green. If you blanched earlier, 2–3 minutes is sufficient to heat through and pick up flavor.

Finish

Remove the pan from heat. Stir in the lemon juice and lemon zest. Sprinkle the grated Parmesan over the asparagus and ham and toss gently to combine. Taste and adjust seasoning with more salt or pepper if needed.

Transfer to a serving platter. Garnish with chopped parsley and toasted sliced almonds if using. Serve hot as a side or with crusty bread, rice, or alongside eggs for a light main.