Asparagus Ham Swirls
- 16 Fresh asparagus spears;
- -trimmed
- 3 tb Dijon mustard
- 16 Thin slices ham; fully
- -cooked
- 16 sl Swiss cheese; process
- 2 Eggs; beaten
- 1 c Dry bread crumbs
- Cooking oil
In a skillet, cook asparagus in a small amount of water until crisp-tender,
about 6-8 minutes; drain well. Srpead about 1 teaspoon of mustard on each
ham slice. Top with one slice of cheese. Place an asparagus spear at one
end (Trim to fit, if needed) . Roll up each ham sliced tightly, secure with
three toothpicks. Dip ham roll in egg, then roll in bread crumbs. In an
electric skilet, heat 1 inch oil to 350 F. Fry rolls a few at a time, until
golden brown, about 3-4 minutes. Drain on paper towels; keep warm. Cut each
roll between the toothpicks into three pieces. Yield: 4 dozen. MC
formatting by bobbi744@sojourn.com
NOTES : Submitted to magazine by Nancy Ingersol, Midlothian, Illinois.
Recipe by: Taste of Home Magazine, April/May, '97, p. 30
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
on Oct 01, 1997
about 6-8 minutes; drain well. Srpead about 1 teaspoon of mustard on each
ham slice. Top with one slice of cheese. Place an asparagus spear at one
end (Trim to fit, if needed) . Roll up each ham sliced tightly, secure with
three toothpicks. Dip ham roll in egg, then roll in bread crumbs. In an
electric skilet, heat 1 inch oil to 350 F. Fry rolls a few at a time, until
golden brown, about 3-4 minutes. Drain on paper towels; keep warm. Cut each
roll between the toothpicks into three pieces. Yield: 4 dozen. MC
formatting by bobbi744@sojourn.com
NOTES : Submitted to magazine by Nancy Ingersol, Midlothian, Illinois.
Recipe by: Taste of Home Magazine, April/May, '97, p. 30
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
