Ham and Asparagus Rolls
The baked ham and asparagus rolls from Spoonsparrow are a low‑carb dinner of the finest quality!
Ingredients
- 1 kg white asparagus spears
- Salt
- 125 g cherry tomatoes
- 1 tsp Olive oil
- 100 g lean turkey ham (thin slices)
- 100 g cream cheese
- 1 egg (medium size)
- 200 ml milk
- 80 g freshly grated Parmesan (37% fat in the product)
- freshly ground pepper
- 1 bunch chives
Instructions
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1.
Peel the asparagus and trim the ends generously. Boil in a pot of salted water over medium heat for about 8–10 minutes, drain, shock with cold water, and pat dry. Rinse cherry tomatoes and halve them.
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2.
If needed, lightly oil a shallow baking dish. Wrap each set of 3–4 asparagus spears with a slice of ham and place in the dish. Top with cherry tomato halves. Mix cream cheese, egg, milk, and 40 g Parmesan; season with salt and pepper. Wash chives, dry, shake off excess water, finely chop into small ribbons, and fold half into the mixture.
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3.
Pour the sauce over the asparagus and sprinkle the remaining Parmesan on top. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20–25 minutes until golden brown. Remove from the oven and garnish with the remaining chives.
