20 Delicious Ham and Asparagus Flavorful Recipes

Dive into the delightful world of ham and asparagus with our roundup of 20 mouthwatering recipes that promise to spice up your mealtime! Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these dishes blend the savory richness of ham with the fresh, crisp notes of asparagus. Perfect for any season, these recipes are sure to inspire your next culinary adventure. Keep reading to discover your new favorite dish!

Creamy Ham and Asparagus Pasta

On a cozy evening when you’re craving something comforting yet elegant, this Creamy Ham and Asparagus Pasta hits all the right notes. It’s a dish that combines simplicity with sophistication, perfect for both weeknight dinners and special occasions.

Ingredients

• 8 oz pasta (I love using fettuccine for its ability to hold onto the creamy sauce)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced ham (opt for a smoky variety to add depth)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ham and cook until slightly browned, about 3 minutes. Tip: Browning the ham adds a caramelized flavor that elevates the dish.
3. Add the asparagus to the skillet and sauté until tender-crisp, about 4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to slightly thicken. Tip: Keep the heat medium to prevent the cream from separating.
5. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
6. Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, use the reserved pasta water to loosen the sauce.
7. Serve immediately, garnished with extra Parmesan and a twist of black pepper.

Rich and velvety, this pasta dish boasts a perfect balance of smoky ham and fresh asparagus. For an extra touch of luxury, top with a poached egg or serve alongside a crisp white wine.

Ham and Asparagus Quiche

Ham and asparagus quiche is a delightful dish that combines the savory taste of ham with the fresh, slightly bitter notes of asparagus, all encased in a flaky, buttery crust. Here’s how to make it from scratch, even if you’re new to the kitchen.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I swear by my grandma’s recipe)
• 1 cup diced ham (I like to use leftovers from Sunday dinner)
• 1 cup chopped asparagus (trim the tough ends first)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1 cup heavy cream (for that rich, custardy texture)
• 1/2 cup shredded Swiss cheese (Gruyère works wonders too)
• 1/4 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly baked crust.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges for a neat finish.
3. Blind bake the crust for 10 minutes with pie weights or dried beans to prevent puffing. Tip: Prick the bottom with a fork before baking to avoid air bubbles.
4. In a skillet over medium heat, sauté the asparagus for 3-4 minutes until just tender. This preserves its vibrant color and crunch.
5. Whisk together eggs, heavy cream, salt, and pepper in a bowl until fully combined. Tip: Strain the mixture for an ultra-smooth filling.
6. Layer the ham, asparagus, and cheese in the pre-baked crust. Pour the egg mixture over the top.
7. Bake for 35-40 minutes until the center is set and the top is golden. Tip: Cover the edges with foil if they brown too quickly.
8. Let the quiche cool for 10 minutes before slicing. This helps the filling set properly.

Mmm, the quiche emerges from the oven with a golden crust and a filling that’s creamy yet firm. Serve it warm with a side of mixed greens for a light lunch or brunch that’s sure to impress.

Grilled Ham and Asparagus Skewers

Here’s a simple yet elegant dish that’s perfect for summer gatherings or a quick weeknight dinner. Grilled ham and asparagus skewers combine smoky flavors with the fresh crunch of asparagus, all in one bite-sized package.

Ingredients

• 1 lb thick-cut ham, cubed (I like to use a smoky, honey-glazed ham for extra flavor)
• 1 lb fresh asparagus, trimmed (look for bright green, firm stalks)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Dijon mustard (adds a nice tangy kick)
• 1 tsp garlic powder (for that essential savory depth)
• Salt and freshly ground black pepper (to season, but be mindful of the ham’s saltiness)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the olive oil, Dijon mustard, garlic powder, and a pinch of black pepper. This marinade will add moisture and flavor to the skewers.
3. Thread the ham cubes and asparagus spears onto skewers, alternating between them. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to avoid burning.
4. Brush the skewers generously with the marinade, coating all sides. This step is crucial for infusing the skewers with flavor as they grill.
5. Place the skewers on the grill. Cook for about 3-4 minutes per side, or until the asparagus is tender-crisp and the ham is lightly charred. Rotating them ensures even cooking.
6. Remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, making every bite succulent.

Delight in the contrast of textures—the smoky, tender ham paired with the crisp, fresh asparagus. Serve these skewers over a bed of quinoa or with a side of creamy potato salad for a complete meal that’s sure to impress.

Ham and Asparagus Stuffed Chicken

Preparing a delicious and visually appealing meal doesn’t have to be complicated, and this Ham and Asparagus Stuffed Chicken is proof of that. Perfect for a weeknight dinner or a special occasion, this dish combines simple ingredients into something extraordinary.

Ingredients

• 4 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup thinly sliced ham (Black Forest ham adds a nice depth of flavor)
• 1 cup asparagus spears, trimmed (look for bright green, firm stalks)
• 1/2 cup shredded mozzarella cheese (whole milk mozzarella melts beautifully)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that essential savory kick)
• Salt and pepper (to season, but remember we’re avoiding ‘to taste’ vagueness—use 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay each chicken breast flat and season both sides with garlic powder, salt, and pepper.
3. Layer ham slices, asparagus spears, and mozzarella cheese on one half of each chicken breast.
4. Fold the other half over the filling and secure with toothpicks to keep everything in place.
5. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the stuffed chicken breasts to the skillet and cook until golden brown, about 3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove toothpicks before serving to avoid any surprises.

Finally, the Ham and Asparagus Stuffed Chicken emerges from the oven juicy and flavorful, with the cheese perfectly melted and the asparagus tender. For an extra touch of elegance, serve it atop a bed of wild rice or with a side of roasted baby potatoes.

Cheesy Ham and Asparagus Casserole

You’re about to embark on a culinary journey that combines the comforting richness of cheese with the fresh, crisp notes of asparagus, all brought together with savory ham. This dish is perfect for those who appreciate a meal that’s as nutritious as it is delicious, and it’s surprisingly simple to make.

Ingredients

– 2 cups diced ham (I love using leftover holiday ham for this)
– 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (look for bright green stalks with tight tips)
– 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor)
– 1 cup heavy cream (for that irresistibly creamy texture)
– 1/2 cup breadcrumbs (I prefer panko for extra crunch)
– 2 tbsp unsalted butter (always my choice for baking)
– 1 tsp garlic powder (a little goes a long way)
– Salt and pepper to taste (freshly ground pepper is a must)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the diced ham, asparagus pieces, and shredded cheddar cheese.
3. Pour the heavy cream over the mixture, ensuring everything is evenly coated.
4. Sprinkle garlic powder, salt, and pepper over the mixture, then toss gently to combine.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. In a small saucepan, melt the butter over medium heat and stir in the breadcrumbs until they’re golden and fragrant.
7. Sprinkle the buttered breadcrumbs evenly over the casserole.
8. Bake in the preheated oven for 25 minutes, or until the top is golden and the asparagus is tender.

So there you have it—a dish that’s creamy, cheesy, and packed with flavor. The asparagus adds a delightful crunch, while the ham brings a smoky depth. Serve it straight from the oven with a side of crusty bread to soak up all the deliciousness.

Ham and Asparagus Stir-Fry

Gathering the right ingredients and tools before you start cooking can make the process smoother and more enjoyable. Today, we’re diving into a simple yet flavorful Ham and Asparagus Stir-Fry that’s perfect for a quick weeknight dinner.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced ham (I prefer a thicker cut for more texture)
• 2 cups asparagus, trimmed and cut into 2-inch pieces (look for bright green stalks)
• 1/2 cup sliced onions (yellow onions work best here for their sweetness)
• 1 garlic clove, minced (fresh is always better)
• 1/4 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground if possible)
• 1 tbsp soy sauce (for that umami kick)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced ham to the skillet and cook until lightly browned, stirring occasionally, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the asparagus and onions to the skillet. Stir-fry for 4 minutes until the asparagus is bright green and slightly tender. Tip: Keep the heat high to get a nice sear on the vegetables.
4. Stir in the minced garlic, salt, and black pepper. Cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Drizzle the soy sauce over the mixture and stir to combine. Cook for an additional 1 minute to let the flavors meld.

Now, the Ham and Asparagus Stir-Fry is ready to serve. Notice how the ham’s smokiness pairs beautifully with the crisp-tender asparagus and the savory depth from the soy sauce. Try serving it over a bed of steamed rice or alongside a fresh salad for a complete meal.

Ham and Asparagus Soup

Humble beginnings often lead to the most comforting dishes, and this Ham and Asparagus Soup is no exception. Perfect for those chilly evenings or when you’re in need of a hearty, yet simple meal, this recipe will guide you through creating a soup that’s both nourishing and flavorful.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced ham (I prefer a smoky variety for depth)
• 2 cups chopped asparagus (trim the tough ends for tenderness)
• 4 cups chicken broth (homemade or store-bought, but low-sodium is best)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced ham and sauté until lightly browned, stirring occasionally, for about 3 minutes.
3. Tip: Browning the ham adds a deeper flavor to the soup.
4. Stir in the chopped asparagus and cook for another 2 minutes, just until it starts to soften.
5. Pour in the chicken broth, bring to a boil, then reduce heat to simmer for 10 minutes.
6. Tip: Simmering allows the flavors to meld beautifully.
7. Slowly stir in the heavy cream and black pepper, heating through for 2 minutes without boiling.
8. Tip: Avoid boiling after adding cream to prevent curdling.
9. Remove from heat and let sit for 5 minutes before serving.

A creamy texture with chunks of ham and tender asparagus makes this soup a delight. Serve it with a crusty bread for dipping or top with grated Parmesan for an extra flavor boost.

Ham and Asparagus Pizza

You might think pizza is all about pepperoni and cheese, but let me introduce you to a game-changer: Ham and Asparagus Pizza. This recipe is perfect for those who love a bit of sophistication on their pizza without complicating the cooking process.

Ingredients

• 1 pre-made pizza dough (I find the whole wheat version adds a nice texture)
• 1/2 cup tomato sauce (homemade or your favorite store-bought brand)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup diced ham (I prefer the smoky flavor of black forest ham)
• 1/2 cup asparagus, trimmed and cut into 1-inch pieces (fresh is key here)
• 2 tbsp extra virgin olive oil (my go-to for a richer flavor)
• 1/4 tsp red pepper flakes (optional, for a little kick)

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an even crust, roll from the center outward.
3. Transfer the dough to a baking sheet lined with parchment paper.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce.
6. Distribute the diced ham and asparagus pieces evenly across the pizza. Tip: Blanch the asparagus for 2 minutes beforehand for a tender bite.
7. Drizzle the olive oil over the top and sprinkle with red pepper flakes if using.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.

Baking this pizza brings out the sweetness of the asparagus and the saltiness of the ham, creating a harmonious flavor profile. Serve it with a side of arugula salad dressed lightly in lemon vinaigrette to cut through the richness.

Ham and Asparagus Omelette

Starting your day with a Ham and Asparagus Omelette is a delightful way to incorporate protein and veggies into your breakfast. This recipe is straightforward, ensuring even beginners can achieve a fluffy, flavorful omelette.

Ingredients

• 3 large eggs (I prefer room temp eggs here for a fluffier texture)
• 1/4 cup diced ham (opt for a smoky variety for extra flavor)
• 1/4 cup chopped asparagus (fresh and tender stalks work best)
• 1 tbsp unsalted butter (for that rich, golden finish)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• Salt and pepper (just a pinch of each to season)

Instructions

1. Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan evenly.
2. Once the butter is melted and starts to foam, add the chopped asparagus, sautéing for 2 minutes until slightly tender.
3. Add the diced ham to the skillet, cooking for another minute to warm through and infuse the flavors.
4. In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
5. Pour the egg mixture over the ham and asparagus in the skillet, tilting the pan to spread evenly.
6. Let the eggs set for about 30 seconds, then gently lift the edges with a spatula, tilting the pan to let uncooked eggs flow underneath.
7. Sprinkle the shredded cheddar cheese over one half of the omelette, then carefully fold the other half over the cheese.
8. Cook for another minute until the cheese begins to melt, then slide the omelette onto a plate.

Combining the savory ham with the fresh crunch of asparagus, this omelette is a perfect balance of textures and flavors. Serve it with a side of toast or a fresh salad for a complete meal.

Ham and Asparagus Risotto

Perfect for a cozy dinner, this Ham and Asparagus Risotto combines creamy Arborio rice with savory ham and fresh asparagus for a dish that’s both comforting and elegant. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 1/2 cups Arborio rice – the star of the show, its high starch content is key for that creamy texture.
• 4 cups chicken broth – I like to warm it up first to help the rice cook evenly.
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces – fresh and crisp, they add a lovely green contrast.
• 1 cup diced ham – for a smoky depth that pairs beautifully with the asparagus.
• 1/2 cup grated Parmesan cheese – freshly grated melts smoother and tastes richer.
• 2 tbsp extra virgin olive oil – my go-to for its fruity note.
• 1 small onion, finely diced – the foundation of flavor in any good risotto.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1/2 cup dry white wine – it adds acidity and brightness to balance the richness.
• Salt and freshly ground black pepper – to season as you go.

Instructions

1. Heat the chicken broth in a saucepan over medium heat until warm, then reduce to low to keep warm.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the Arborio rice to the pan, stirring to coat each grain with oil, and toast for 2 minutes until slightly golden.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the broth, stir in the asparagus and ham, continuing to add broth as before.
7. Once the rice is creamy and al dente, remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Creamy with a slight bite, this risotto is a harmony of smoky ham and fresh asparagus. Serve it with a sprinkle of extra Parmesan and a glass of the remaining white wine for a truly satisfying meal.

Ham and Asparagus Salad with Lemon Dressing

Zesty flavors come together in this Ham and Asparagus Salad with Lemon Dressing, a perfect blend of savory and fresh for any season. Let’s walk through the steps to create this delightful dish, ensuring every bite is as flavorful as intended.

Ingredients

• 1 lb fresh asparagus, trimmed (look for bright green stalks with tight tips)
• 1 cup diced ham (I prefer a smoky variety for depth of flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (strained to avoid pulp)
• 1 tsp honey (for a subtle sweetness that balances the lemon)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)
• 1/4 cup shaved Parmesan cheese (adds a nice salty crunch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your first step to perfectly cooked asparagus.
2. Add the asparagus to the boiling water and cook for exactly 2 minutes for crisp-tender spears. Tip: Use a timer to avoid overcooking.
3. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. This preserves the vibrant green color.
4. Pat the asparagus dry with paper towels, then cut into 2-inch pieces. Dry asparagus ensures the dressing clings better.
5. In a large bowl, whisk together the olive oil, lemon juice, honey, 1/2 tsp salt, and 1/4 tsp pepper until emulsified. Tip: Taste and adjust seasoning if needed.
6. Add the asparagus, diced ham, and Parmesan cheese to the bowl with the dressing. Gently toss to combine. Tip: Use your hands for a more even distribution.
7. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Crunchy asparagus paired with the salty ham and creamy Parmesan creates a symphony of textures. Serve this salad atop a slice of crusty bread for an open-faced sandwich twist.

Ham and Asparagus Wrapped in Puff Pastry

Now, let’s dive into creating a dish that’s as delightful to make as it is to eat. This recipe combines the savory goodness of ham with the fresh crunch of asparagus, all wrapped in a flaky puff pastry that’s sure to impress.

Ingredients

• 1 sheet of puff pastry, thawed (I find that letting it sit at room temperature for about 40 minutes makes it easier to work with.)
• 8 slices of ham (Thinly sliced honey ham adds a nice sweetness, but feel free to use your favorite.)
• 16 asparagus spears, trimmed (Look for spears that are bright green and firm.)
• 1 egg, beaten (A room temperature egg gives a smoother wash.)
• 1 tbsp water (Just enough to thin the egg wash slightly.)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×12 inch square, then cut into 8 equal strips.
3. Place a slice of ham at the end of each pastry strip, then top with 2 asparagus spears.
4. Roll the pastry around the ham and asparagus, sealing the edge with a bit of the beaten egg.
5. Transfer the rolls to the prepared baking sheet, seam side down, and brush the tops with the remaining egg wash.
6. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
7. Let cool for 5 minutes before serving to allow the pastry to set slightly.

Key to this dish’s appeal is the contrast between the crispy pastry and the tender ham and asparagus inside. Serve these warm with a side of honey mustard for dipping, or as an elegant appetizer at your next gathering.

Ham and Asparagus Frittata

This Ham and Asparagus Frittata is a delightful way to start your day, combining the savory flavors of ham with the fresh crunch of asparagus. Today, we’ll walk through each step to ensure your frittata turns out perfectly fluffy and flavorful.

Ingredients

• 6 large eggs (I prefer room temp eggs here for a smoother mix)
• 1 cup diced ham (go for a thick-cut for more texture)
• 1 cup chopped asparagus (trim the tough ends first)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the frittata.
2. Heat 2 tbsp of extra virgin olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add 1 cup of chopped asparagus to the skillet, sautéing for about 3 minutes until slightly tender.
4. Stir in 1 cup of diced ham and cook for another 2 minutes to warm through.
5. In a bowl, whisk together 6 large eggs, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
6. Pour the egg mixture over the ham and asparagus in the skillet, stirring gently to distribute evenly.
7. Sprinkle 1/2 cup of shredded cheddar cheese on top, then transfer the skillet to the preheated oven.
8. Bake for 15-18 minutes, or until the eggs are set and the top is lightly golden.
9. Let the frittata cool for 5 minutes before slicing to allow it to set properly.

Unbelievably fluffy and packed with flavor, this frittata is perfect for a weekend brunch. Serve it with a side of fresh fruit or a light salad for a complete meal.

Ham and Asparagus Grilled Cheese Sandwich

Just when you thought grilled cheese couldn’t get any better, we’re elevating it with ham and asparagus for a sandwich that’s both comforting and sophisticated. Perfect for a quick lunch or a cozy dinner, this recipe is a game-changer for grilled cheese lovers.

Ingredients

• 4 slices of sourdough bread (I find the tanginess complements the richness of the cheese)
• 2 tbsp unsalted butter, softened (for that golden, crispy exterior)
• 1 cup shredded Gruyère cheese (its meltability is unmatched)
• 1/2 cup diced ham (opt for a smoky variety to add depth)
• 1/2 cup blanched asparagus, chopped (blanching ensures they’re tender-crisp)
• 1 tbsp Dijon mustard (a little goes a long way in adding zest)

Instructions

1. Preheat a non-stick skillet over medium heat (about 300°F) to ensure even cooking.
2. Butter one side of each bread slice. This side will be the exterior of your sandwich, so be generous.
3. On the unbuttered side of two slices, spread a thin layer of Dijon mustard for a flavorful kick.
4. Layer the Gruyère cheese, ham, and asparagus evenly over the mustard. Top with the remaining bread slices, buttered side up.
5. Place the sandwiches in the skillet. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted. Press down lightly with a spatula for even browning.
6. Let the sandwiches rest for a minute before cutting. This allows the cheese to set slightly, preventing a messy bite.

Hearty and flavorful, this sandwich boasts a perfect contrast between the crispy bread and the gooey, cheesy interior. Serve it with a side of tomato soup for a classic combo, or enjoy it as is for a satisfying meal any time of day.

Ham and Asparagus Carbonara

Kickstart your culinary journey with this Ham and Asparagus Carbonara, a dish that perfectly balances creamy textures with the crisp freshness of asparagus and the savory depth of ham. It’s a straightforward recipe that promises to deliver comfort and elegance on a plate, ideal for both weeknight dinners and special occasions.

Ingredients

• 8 oz spaghetti (I find that Barilla holds its texture best)
• 1 cup diced ham (go for a thick-cut, smoky variety for more flavor)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
• 2 large eggs (I prefer room temp eggs here for a smoother sauce)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the diced ham to the skillet and cook until lightly browned, about 3-4 minutes. Tip: Stir occasionally to ensure even browning.
4. Toss in the asparagus pieces and cook until just tender but still crisp, about 4 minutes. Tip: The asparagus should brighten in color.
5. In a small bowl, whisk together the eggs and Parmesan cheese. Tip: Do this off the heat to prevent scrambling the eggs.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the ham and asparagus.
7. Remove the skillet from heat and quickly stir in the egg and cheese mixture, tossing to coat the pasta evenly. Add reserved pasta water as needed to create a silky sauce.
8. Season with salt and freshly ground black pepper to taste, and serve immediately.

Not only does this dish boast a luxurious creaminess from the egg and Parmesan sauce, but the asparagus adds a delightful crunch, and the ham brings a smoky richness. For an extra touch of elegance, garnish with additional Parmesan and a sprinkle of fresh parsley.

Ham and Asparagus Breakfast Casserole

Ready to start your day with a hearty and flavorful dish? This Ham and Asparagus Breakfast Casserole is a perfect blend of savory ham, fresh asparagus, and creamy eggs, baked to perfection. It’s a straightforward recipe that promises a delicious outcome, even for beginners.

Ingredients

• 6 large eggs (I prefer room temp eggs here for a smoother mix)
• 1 cup whole milk (for richness, though 2% works in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 cup diced ham (look for a smoky variety for extra depth)
• 1 cup chopped asparagus (trim the tough ends first)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 tsp salt (adjust based on the saltiness of your ham)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the olive oil.
2. In a large bowl, whisk together the eggs and milk until fully combined. Tip: A fork works great for this, ensuring no streaks of egg white remain.
3. Stir in the diced ham, chopped asparagus, cheddar cheese, salt, and pepper into the egg mixture. Tip: Mixing the ingredients in this order helps distribute them evenly.
4. Pour the mixture into the prepared baking dish, spreading it out evenly. Tip: Tap the dish gently on the counter to remove any air bubbles.
5. Bake for 25-30 minutes, or until the edges are golden and the center is set. A knife inserted in the center should come out clean.

Delightfully fluffy with a crispy edge, this casserole is a morning game-changer. Serve it with a side of fresh fruit or a dollop of sour cream for an extra touch of indulgence.

Ham and Asparagus Pot Pie

Now, let’s dive into creating a comforting Ham and Asparagus Pot Pie, a dish that perfectly balances savory and fresh flavors, ideal for any season. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 cup diced ham (I love using leftover holiday ham for extra flavor)
• 1 cup fresh asparagus, cut into 1-inch pieces (look for bright green, firm stalks)
• 1/2 cup unsalted butter (I prefer unsalted to control the dish’s saltiness)
• 1/2 cup all-purpose flour (for a gluten-free version, I’ve had success with almond flour)
• 2 cups whole milk (room temperature blends smoother)
• 1 cup chicken broth (homemade adds a depth of flavor)
• 1 pre-made pie crust (thawed if frozen, for convenience)
• 1 egg, beaten (for egg wash, room temperature eggs mix better)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat until fully liquid and slightly bubbly.
3. Whisk in the flour gradually to create a roux, cooking for 2 minutes until golden. Tip: Constant whisking prevents lumps.
4. Slowly add the milk and chicken broth, whisking continuously until the mixture thickens, about 5 minutes.
5. Stir in the diced ham and asparagus pieces, ensuring they’re evenly coated with the sauce. Tip: Cutting asparagus uniformly ensures even cooking.
6. Pour the mixture into a pie dish and cover with the pre-made pie crust, sealing the edges.
7. Brush the top of the crust with the beaten egg for a golden finish. Tip: Egg wash gives a professional-looking shine.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Perfectly baked, this Ham and Asparagus Pot Pie offers a delightful contrast between the flaky crust and the creamy, savory filling. Serve it with a side of crisp green salad to complement the richness, or enjoy it as is for a hearty meal.

Ham and Asparagus Pasta Salad

This Ham and Asparagus Pasta Salad is a refreshing yet hearty dish that’s perfect for any season. The combination of savory ham, crisp asparagus, and tender pasta creates a delightful contrast in textures and flavors.

Ingredients

• 8 oz pasta (I love using fusilli for its spiral shape that holds the dressing well)
• 1 lb asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
• 1 cup diced ham (I prefer a smoky flavor for an extra depth)
• 1/2 cup mayonnaise (for creaminess, I always go with full-fat)
• 2 tbsp Dijon mustard (adds a nice tangy kick)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered kind)
• Salt and pepper to taste (I like to use sea salt for a cleaner taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare an ice bath. Drain the pasta and immediately plunge it into the ice bath to stop the cooking process. Drain well and set aside.
3. In the same pot, blanch the asparagus pieces in boiling water for 2 minutes until bright green and crisp-tender. Transfer to the ice bath, then drain.
4. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
5. Add the cooled pasta, asparagus, and diced ham to the bowl. Toss gently to coat everything evenly with the dressing.
6. Sprinkle in the grated Parmesan cheese and season with salt and pepper. Toss again to combine.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Makes sure to serve this salad chilled for the best texture and flavor. The crispness of the asparagus pairs beautifully with the creamy dressing and smoky ham, making it a hit at picnics or as a light lunch. For an extra touch, garnish with additional Parmesan or a sprinkle of fresh herbs.

Ham and Asparagus Stuffed Mushrooms

Ready to elevate your appetizer game with a dish that’s as delightful to make as it is to devour? These Ham and Asparagus Stuffed Mushrooms combine savory, creamy, and crunchy textures in every bite, perfect for impressing guests or treating yourself.

Ingredients

• 12 large white mushrooms – look for ones with deep caps to hold all the goodness.
• 1 cup diced ham – I love using leftover holiday ham for this, but deli ham works great too.
• 1/2 cup chopped asparagus – fresh and crisp, about 1/4-inch pieces.
• 4 oz cream cheese – softened to room temperature for easy mixing.
• 1/4 cup grated Parmesan cheese – the real deal, not the powdered kind.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• 1 clove garlic – minced, because everything’s better with garlic.
• Salt and pepper – just a pinch of each to bring out the flavors.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Clean the mushrooms with a damp paper towel, then gently remove the stems, creating a hollow space for the filling.
3. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
4. Add the diced ham and chopped asparagus to the skillet. Cook for 3-4 minutes, just until the asparagus brightens in color.
5. In a bowl, combine the cream cheese and Parmesan cheese. Mix in the ham and asparagus mixture, seasoning with a pinch of salt and pepper.
6. Fill each mushroom cap with the mixture, pressing lightly to pack it in. Place them on a baking sheet.
7. Bake for 15-20 minutes, until the mushrooms are tender and the tops are golden brown.
8. Let them cool for a couple of minutes before serving to avoid burning your mouth.

Enjoy the contrast of the tender mushroom, creamy filling, and the slight crunch of asparagus. For an extra touch, drizzle with a bit of balsamic glaze before serving to add a sweet and tangy note.

Ham and Asparagus Tart

First, let’s dive into creating a Ham and Asparagus Tart that’s as delightful to make as it is to eat. This dish combines the savory depth of ham with the fresh, crisp notes of asparagus, all nestled in a flaky pastry crust.

Ingredients

• 1 sheet of puff pastry, thawed (I find that letting it sit on the counter for about 40 minutes works perfectly)
• 1 cup diced ham (go for a thick-cut variety for more texture)
• 1 bunch asparagus, trimmed (look for spears that are bright green and firm)
• 1 cup shredded Gruyère cheese (its nutty flavor is unmatched)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/4 cup heavy cream (for that rich, velvety filling)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for the pastry.
2. Roll out the puff pastry on a lightly floured surface to fit your tart pan, trimming any excess. This prevents shrinkage during baking.
3. Prick the bottom of the pastry with a fork, then line it with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes to set the crust.
4. While the crust bakes, whisk together the eggs and heavy cream in a bowl until fully combined. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Remove the crust from the oven, take out the weights and parchment, then sprinkle the diced ham and Gruyère cheese evenly over the bottom.
6. Arrange the asparagus spears on top in a single layer, then pour the egg mixture over everything, ensuring it seeps into the nooks and crannies.
7. Bake for 25-30 minutes, or until the filling is set and the top is golden brown. A knife inserted in the center should come out clean.
8. Let the tart cool for 5 minutes before slicing. This rest period makes it easier to cut and serve.

Very few dishes offer the harmonious blend of textures and flavors like this tart does. The flaky crust contrasts beautifully with the creamy filling, while the asparagus adds a refreshing crunch. Serve it warm with a side salad for a light lunch or brunch that’s sure to impress.

Summary

Lovingly curated, our roundup of 20 Delicious Ham and Asparagus Flavorful Recipes is your ticket to easy, tasty meals that delight. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to impress. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!