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Asparagus Dijon Ham Rolls


  • 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-boiled large eggs, sliced or chopped


  • 1. 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.
  • 2. 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.

Nutrition Facts

1 each: 148 calories, 8g fat (5g saturated fat), 59mg cholesterol, 613mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 12g protein.


Average Rating:
  • teri396
    Apr 11, 2012

    A very easy, tasty and satisfying light dinner.

    Smoked honey turkey lunchmeat and cooked for 27 minutes.

  • jhk515
    Apr 8, 2012

    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!

  • Katie1979
    Oct 20, 2011

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

  • linsvin
    Dec 2, 2010

    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.

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