Pinterest

0
Save

0
Print

1
Facebook

0
Email

0

Ham-Asparagus Rolls with Spinach-Raspberry Salad

Prep 25 min
Total 25 min
Ingredients 6
Servings 4

Spinach and raspberry salad provides a delicious addition to these tasty ham and asparagus rolls - perfect for dinner that’s ready in 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

February 7, 2011

Ingredients

fresh asparagus spears

1/3

cup gourmet spreadable cheese with garlic and herbs (from 4 to 6.5-oz. container)

(1/8-inch thick) slices Virginia or Smithfield ham

cups baby spinach leaves

cup fresh raspberries

1/4

cup purchased raspberry salad dressing

Steps

Hide Images

1

Heat grill for indirect cooking as recommended by manufacturer. Break bottom inch off asparagus spears. Place 2 inches of water in large skillet; bring to a boil. Add asparagus; cook 1 to 2 minutes or until bright green. With pancake turner, remove asparagus from skillet; place in shallow pan of ice water. Remove asparagus from water; drain on paper towels.
2

Spread cheese spread over each ham slice. Place 2 asparagus spears on each slice; roll ham around asparagus. Place two 10 to 12-inch metal skewers horizontally through 4 ham rolls.
3

When ready to grill, reduce heated side of grill to medium. Place ham rolls on unheated side of grill. Cook 3 to 4 minutes or until ham is lightly browned, turning once.
4

On each individual serving plate, arrange spinach, raspberries and 2 ham rolls. Drizzle each salad with salad dressing.

Expert Tips

To broil ham rolls, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Smithfield ham is a dark, lean country-cured ham that's rich, savory and dry. Originally, pigs for Smithfield ham were fed only acorns, hickory nuts and peanuts. Now, they are grain-fed. Only hams cured and aged in Smithfield, Virginia can carry this name. The ham is dry-cured, seasoned, hickory-smoked and finally aged from 6 months to 2 years.
Prosciutto is the Italian word for ham. This luxurious ham is not smoked, but it is seasoned, salt-cured, air-dried and pressed until it is dense and full-flavored. Try prosciutto for these rolls, but watch it closely because prosciutto cooks more quickly than does Virginia ham.