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Ham and Asparagus Roll-Ups

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Ham and Asparagus Roll Ups Recipe

 

Ham and Asparagus Roll Ups

I love Asparagus in ways that people love bacon.

I know, it’s weird.

Btw: I love bacon too.

But Asparagus is just so healthy and wonderful and I love it in all sorts of things – my Rigatoni with Bacon & Asparagus is a pretty popular recipe on Daily Dish Recipes and it’s one of my favorite dinners.

I also realized I don’t have a lot of Asparagus recipes on my blog and that’s messed up because we make it all the time, so I’m going to start changing that and its all beginning with this little blast from the archive files. (this has since changed and I have several…)

Grilled Lemon Pepper Butter Parmesan Asparagus

Asiago Garlic and Bacon Grilled Asparagus

Roasted Red Pepper Asparagus Mini Tarts

Creamy Baked Cheesy Asparagus

Asparagus Ham and Swiss Danish Braid

and even more asparagus recipes

I’ve seen a lot of versions of this particular recipe and by far this is still the best one I’ve found.

Ham and Asparagus Roll-ups

Printable Recipe Below!

  • 16 fresh asparagus spears, trimmed
  • 3 tablespoons Dijon mustard
  • 1 tube of crescent rolls, 8 ct.
  • 16 thin slices fully cooked ham
  • Olive Oil
  • Sea Salt

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well.

While those are cooking, open the tube of crescent rolls and unroll them into triangles and lay them on a baking sheet.

Spread a thin layer of Dijon mustard on each crescent triangle.

Cut the asparagus into 3-4″ pieces starting from the asparagus head.

Take two thin slices of ham and wrap them around 2 asparagus spears. Place the ham and asparagus roll at the larger end of the crescent roll triangle and roll into shape.

Return the entire crescent roll up to the baking sheets.

Now, what we do, is to coat the ends that are sticking out with a little bit of Extra Virgin Olive oil and a shake of sea salt. You can do this or skip this step and then bake at 375 degrees for 10-12 minutes.

These are SOOOO good! They taste like they have cheese in them and are incredibly addicting but if you want to add swiss cheese, go for it.

I got my son who is not an asparagus fan to eat these and he loved them. haha They are just that good.


Ham and Asparagus Roll-Ups Recipe

Ham and Asparagus Roll-Ups Recipe

Yield: 8 Roll Ups

A bit of a twist on the original Ham and Asparagus Roll Up. Soft, warm and full of delicious flavor.

Ingredients

  • 16 fresh asparagus spears, trimmed
  • 3 tablespoons Dijon mustard
  • 1 tube of crescent rolls, 8 ct.
  • 16 thin slices fully cooked ham
  • Olive Oil
  • Sea Salt

Instructions

  1. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.
  2. In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well.
  3. While those are cooking, open the tube of crescent rolls and unroll them into triangles and lay them on a baking sheet. Spread a thin layer of Dijon mustard on each crescent triangle.
  4. Cut the asparagus into 3-4? pieces starting from the asparagus head. Take two thin slices of ham and wrap them around 2 asparagus spears. Place the ham and aspargus roll at the larger end of the crescent roll triangle and roll into shape.
  5. Return the entire crescent roll up to the baking sheets. Now, what we do, is to coat the ends that are sticking out with a little bit of Extra Virgin Olive oil and a shake of sea salt. You can do this or skip this step and then bake at 375 degrees for 10-12 minutes.
  6. Serve

Did you make this recipe?

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This post is linked to: Melt in Your Mouth Monday, Motivate Me Monday, Made By You Monday, Makin’ You Crave Mondays, Mouthwatering Mondays

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Dawn

Sunday 18th of October 2015

Can the Dijon ham asparagus crescent roll ups be assembled the night before?

Nicole Cook

Sunday 18th of October 2015

I really don't think I would do that for a number of reasons. I think the crescents would either get too hard on the outsides from drying out or too soggy on the insides from the Asparagus. If you do decide to try that, please come back and let us know how it turns out. Good luck!

Renee

Monday 12th of December 2011

This looks good, I love asparagus! I just wanted to say I really enjoy all the links you post on your Twitter Feed. Good stuff all around. I linked a festive Christmas recipe for This Week's Craving, too, looks like a nice little roundup. PLease let me know if I didn't do it right!

Nicole Humphrey Cook

Tuesday 20th of December 2011

I can't believe I missed these comments, I'm so sorry! Renee, thank you for the sweet and kind words ... makes me feel good about what I share, especially when I know someone is enjoying them so much! You did great with the This Week's Cravings- it's every Monday, so come back and join us any Monday - our themes change but you can see the upcoming themes by clicking on the link at the top on the Navigational Menu. Thanks again!!

Eninah

Sunday 26th of September 2010

A very delicious dish. I tried your recipe and made my family happy. Thanks. An addition to my recipe book.

Nicole Humphrey Cook

Sunday 18th of December 2011

Thanks for the sweet words Eninah, I am so pleased your family enjoyed it!

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