Ingredients Jump to Instructions ↓

  1. 16 Fresh asparagus spears; trimmed

  2. 3 tablespoons Dijon mustard

  3. 16 Thin slices ham; fully cooked

  4. 16 slices Swiss cheese; process

  5. 2 Eggs; beaten

  6. 1 cup Dry bread crumbs

  7. Cooking oil

Instructions Jump to Ingredients ↑

  1. 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@...

  2. NOTES : Submitted to magazine by Nancy Ingersol, Midlothian, Illinois.

  3. Recipe by: Taste of Home Magazine, April/May, '97, p.

  4. Posted to MC-Recipe Digest V1 #822 by Roberta Banghart on Oct 01, 1997


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