Saturday, April 5, 2014

Asparagus Wraps

So easy and tasty and inexpensive when you get it on sale.
If this is the first time your child has had them..... Grandpa used to call them little trees.

Asparagus does not store well so plan to use it as soon as you can.
and store the way you found them in the store!







1 package of asparagus. (the slimmer the stalks the better) (usually 12 to a bunch)
24-36 slices of thinly sliced ham or prosciutto
6 full size slices of cheese ( your favourite.... I have used Kraft slices. Swiss, Havarti)

3 cups of already cooked rice (or pasta al dente)
*** note that you can add onions or celery or green peppers or shredded carrot or mushrooms to this.

In a rectangular greased baking pan, lay down the precooked rice or pasta.

Trim your stalks of asparagus to 6-8" long. Set aside base of stalks for soup if desired.
Lay out 2-3 thin slices of ham on the counter.
Place 1/2 slice of cheese on top.
Place 2 asparagus tips on the cheese and roll.
Lay this wrap on the rice.
Repeat, until everything is used.

Cover with foil and set aside until you are ready to heat.


The purpose of the rice/pasta is to catch the cheese as it melts! When I was first introduced to this, it was done in the pan and the burnt cheese seemed like such a waste to me!

Now in a pan, melt 2-3 tbsp butter or margarine.
Melt and add black pepper and mustard. Turn down hear and stir in 2 tsp corn starch, flour or cheese powder and whisk to make a paste. Add 2 cups milk and half cup of cheese (shredded) and whisk until thickened. Now pour over entire casserole!

I have also seen this done in tinier versions with crescent rolls  or puff pastry wrapped around the ham and cheese.
















Bake on 300 for 1 hour.

Serve with a fresh salad and bread.

"BON APPETIT!"

By the way...... look for asparagus soup in the recipes as I use the stalks for that!

1 comment:

  1. Omg these are great! Perfect for a spring lunch.

    ReplyDelete