Asparagus Ham Rolls
7,8 / 10
ready in 30 min.
- 16 ounces fresh, green Asparagus
- salt (to taste)
- 1 ½ cups cooked ham (sliced)
- ¼ cup Parmesan (freshly grated)
- freshly ground Black pepper (to taste)
Preheat raclette grill or stone.
Wash the asparagus, peel the bottom third and trim the ends. Place the asparagus in salted, boiling water and cook for 6 to 8 minutes or until tender crisp. Plunge cooked asparagus in ice cold water to stop the cooking process. Drain and set aside.
Cut the ham slices in half lengthwise. Lay the sliced ham on clean work surface and sprinkle with Parmesan cheese and freshly ground pepper. Cut the asparagus spears in half. Roll the ham tightly around 3 or 4 pieces of asparagus and secure with a wooden toothpick.
Cook on preheated raclette grill for 5 to 7 minutes, turning frequently. Serve immediately with sauce.
In a medium bowl, mix the egg yolks, hot mustard, salt and pepper. Using an electric hand mixer, add the oil, one tablespoon at a time, beating between each addition. Beat continuously until a creamy mayonnaise is achieved.
Season the mayonnaise with chopped parsley, salt, pepper and lemon juice. Garnish with parsley leaves.