Ham & Asparagus Recipe

Trim and blanch asparagus

Trim woody ends from the asparagus (about 1–2 inches) and discard. Bring a large pot of salted water to a boil. Add asparagus and blanch for 1½–2 minutes until bright green and just tender. Immediately transfer asparagus to a bowl of ice water to stop cooking; drain and pat dry.

Prepare ham wraps

Lay one slice of ham flat on a work surface. Place 3–4 asparagus spears (depending on thickness) at one short end of the ham slice and roll tightly into a neat bundle. Repeat with remaining ham and asparagus to make 8 rolls.

Sauté garlic and brown rolls

Heat olive oil and butter together in a large skillet over medium heat until butter foams. Add the minced garlic and sauté 20–30 seconds until fragrant (do not brown). Place the ham-wrapped asparagus rolls seam-side down in the skillet in a single layer (work in two batches if necessary). Cook 2–3 minutes on the first side until ham begins to brown, then turn and cook another 1–2 minutes to brown evenly.

Finish with lemon and seasoning

Reduce heat to low. Add lemon zest and lemon juice to the pan and spoon the pan juices over the rolls for about 30 seconds to glaze. Season with kosher salt and black pepper to taste. If using, sprinkle grated Parmesan over the rolls in the skillet and let it melt slightly, about 30 seconds.

Transfer ham-and-asparagus bundles to a serving platter. Sprinkle chopped parsley on top and serve immediately with Dijon mustard on the side for dipping if desired.