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Asparagus Dijon Ham Rolls Recipe

Asparagus Dijon Ham Rolls Recipe photo by Taste of Home

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Fresh asparagus is the best in the early spring and is wonderful in this recipe. The ham and Dijon mustard add delicious flavor which will help this dish disappear fast.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Asparagus Dijon Ham Rolls Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups milk
2 tablespoons country-style Dijon mustard
1 to 2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
24 fresh or frozen asparagus spears
8 thin slices fully cooked ham, (about 3/4 pound)
1 to 2 hard-cooked eggs, sliced or chopped

Directions

In a saucepan, melt butter; stir in flour until smooth. Gradually stir in milk and cook until bubbly and thickened. Stir in mustard, horseradish, salt and pepper. Remove from the heat.
Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking pan; cover with sauce. Bake at 375° for 20 minutes or until asparagus reaches desired doneness. Place egg over sauce just before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 148 calories, 8 g fat (5 g saturated fat), 59 mg cholesterol, 613 mg sodium, 8 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Asparagus Dijon Ham Rolls in Taste of Home Cooking School Collection Spring 2004

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Reviews for Asparagus Dijon Ham Rolls

Asparagus Dijon Ham Rolls

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Reviewed on Apr. 11, 2012 by teri396

A very easy, tasty and satisfying light dinner.

Smoked honey turkey lunchmeat and cooked for 27 minutes.

Reviewed on Apr. 08, 2012 by jhk515

Delicious! I modified it a bit - left out the horseradish (because I don't like the stuff), and added some lemon juice. I also put a piece of cheese (provolone) inside each roll. I put the sauce all over, rather than just in the middle, as pictured, because I thought the asparagus might dry out in the oven otherwise. I also didn't use the egg, as I already had an egg dish. It was sooooo good! Everyone loved it - will definitely make this again!

Reviewed on Oct. 20, 2011 by Katie1979

I loved this recipe. This is probably the best tasting way that I have ever made asparagus before.

Reviewed on Dec. 02, 2010 by linsvin

Presentation was so elegant on my Thanksgiving brunch table. Flavor was wonderful. Lots of compliments . This did not take long to prep, no need for toothpicks. Maybe because I cut off the end a little bit more because I wanted the more tender part. Left the spear tops exposed but evened out the bottom with the ham slices. Also put it in an 11x7 pan then.