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…)
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.