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Ingredients30 m servings 76 cals
Original recipe yields 12 servings
- Combine asparagus tips, water, and kosher salt in a skillet; bring to a boil and cook until asparagus is tender to the bite but still crisp, about 2 minutes. Drain asparagus in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain and pat asparagus dry with paper towels.
- Place a piece of ham on a work surface, curved side of ham towards the top. Put 1/2 teaspoon goat cheese in center of ham and top with 2 asparagus spears, tips pointing to curved side of ham. Fold left and right sides of ham over filling, and tie bundle together with a chive. Repeat with remaining asparagus, ham, goat cheese, and chives.
- Cook's Notes:
- Asparagus can be blanched, refreshed, drained, then chilled in a sealable plastic bag 2 days ahead of time.
- Bundles can be assembled 1 day ahead and kept chilled in an airtight container until ready to serve.
- You can use
Per Serving: 76 calories; 4.8 g fat; 3.4 g carbohydrates; 5.7 g protein; 13 mg cholesterol; 341 mg sodium. Full nutrition
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