Best 7 Asparagus Ham Tartlets Recipes

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Indulge in the delectable flavors of asparagus and ham harmoniously combined in these delightful tartlets. These savory treats are not only visually appealing but also a symphony of textures and tastes. The flaky, buttery crust provides a sturdy base for the tender asparagus spears and savory ham, while the creamy cheese filling adds a rich and indulgent touch. With a hint of garlic and herbs, these tartlets offer a delightful balance of flavors that will tantalize your taste buds. Whether served as an appetizer, brunch dish, or light lunch, these asparagus ham tartlets are sure to impress and satisfy. In this article, we'll take you through two variations of this classic recipe, each offering unique flavor combinations and textures.

Let's cook with our recipes!

ASPARAGUS HAM ROLLS



Asparagus Ham Rolls image

I love this delicious recipe because it includes three of my favorite locally produced foods-ham, asparagus and cheese. Prepared with leftover Easter ham and fresh asparagus, these rolls make an excellent springtime meal. -Laurie Timm Minneiska, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon white pepper
24 fresh or frozen asparagus spears
8 thin slices fully cooked ham (about 1/2 pound)
1/4 cup dry bread crumbs

Steps:

  • Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.

Nutrition Facts : Calories 125 calories, Fat 7g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

ASPARAGUS HAM DINNER



Asparagus Ham Dinner image

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

ASPARAGUS AND CHEESE TART



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

Steps:

  • Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
  • Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
  • Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

PEA, ASPARAGUS & HAM HOCK TART



Pea, asparagus & ham hock tart image

Nothing says spring more than peas and asparagus. Showcase their grassy sweetness by combining with ham hock in a luxurious quiche, encased in golden, flaky pastry

Provided by Liberty Mendez

Categories     Dinner, Lunch

Time 1h50m

Yield Serves 6-8

Number Of Ingredients 17

200g fresh podded peas, or use frozen (defrosted)
8 asparagus spears, halved
4 eggs
200g double cream
200g crème fraîche
flat-leaf parsley or mint (or use a mixture), finely chopped
6 spring onions, finely chopped
1 lemon, zested and juiced
25g parmesan, finely grated
150g cooked ham hock, shredded
250g plain flour
125g cold unsalted butter, cut into cubes
2tsp mustard powder (optional)
30g parmesan, finely grated
25g pea shoots
50g mangetout, halved lengthways
½ tsp extra virgin olive oil

Steps:

  • First, make the pastry. Rub the flour, butter, mustard powder (if using), parmesan and 1 tsp fine salt together in a large bowl using your fingertips until the mixture resembles sand. Or, do this by pulsing the ingredients together in a food processor. Gradually add 4-6 tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.
  • Roll the pastry out between two sheets of baking parchment until 3mm thick and large enough to line a 20 x 7cm loose-bottomed springform cake tin. Remove the top layer of parchment and invert the pastry into the tin, or drape it over the rolling pin and unravel it into the tin. Push the pastry into the base and up the side - there should be about 1½cm excess pastry that comes above the rim. Use your thumbs and index finger to crimp the excess around the edge. Chill for at least 1 hr 30 mins or overnight.
  • Meanwhile, cook the peas and asparagus in a pan of boiling water for 3 mins, or just 2 mins for defrosted frozen peas. Immediately plunge into a bowl of ice-cold water to halt the cooking process, and leave to cool in the bowl for 2 mins. Drain and set aside until needed.
  • Heat the oven to 200C/180C fan/gas 6. Prick the base of the chilled pastry case all over with a fork. Scrunch up a piece of baking parchment, then use it to line the case, leaving some overhanging. Fill the case all the way to the top with baking beans or uncooked dry beans or rice. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until golden. Don't worry if it shrinks from the edge slightly. Leave to cool while you make the filling.
  • Whisk together the eggs, double cream and crème fraîche, then mix in the herbs, spring onions, lemon zest and juice, parmesan and cooked peas. Season with sea salt and a good crack of black pepper, then pour the filling into the baked case. Sprinkle the shredded ham hock over, pressing it into the filling slightly, then arrange the asparagus spears on top.
  • Turn the oven down to 190C/170C fan/gas 5 and bake the quiche for 45-55 mins until golden on top with a slight wobble in the middle. Leave to cool for 20 mins in the tin, then serve warm or leave to cool completely and chill until needed. Will keep chilled for three days.
  • When ready to serve, toss the pea shoots and mangetout with the olive oil, then pile in the middle of the quiche. Cut into wedges to serve.

Nutrition Facts : Calories 570 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

HAM AND ASPARAGUS CASSEROLE



Ham and Asparagus Casserole image

With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. -Donetta Brunner, Savanna, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
4 hard-boiled large eggs, chopped
1 cup cubed fully cooked ham
2 tablespoons quick-cooking tapioca
1/4 cup shredded Velveeta
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/2 cup half-and-half cream or evaporated milk
1 cup condensed cream of mushroom soup, undiluted
TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

Nutrition Facts : Calories 362 calories, Fat 21g fat (9g saturated fat), Cholesterol 247mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

ASPARAGUS, HAM AND MASCARPONE TART



Asparagus, Ham and Mascarpone Tart image

This is an easy main course that looks very pretty - adapted from a recipe found in a Delicious magazine . I made it for New Years dinner and it was very successful.

Provided by katew

Categories     Savory Pies

Time 45m

Yield 8 tarts, 8 serving(s)

Number Of Ingredients 9

2 puff pastry sheets
30 g butter
1 onion, finely chopped
200 g ham, sliced
3 teaspoons Dijon mustard
250 g mascarpone cheese
2 bunches asparagus, trimmed, halved
1 egg, slightly beaten
1/2 cup parmesan cheese, shaved

Steps:

  • Preheat oven to 180 C, line 2 trays with baking paper.
  • Cut each pastry sheet into 4 squares, then lightly score a 2.5 cm border around each square.
  • Place squares on trays and chill.
  • Melt butter in frypan and cook onion for 3 - 4 minutes.
  • Finely chop ham in food processor.
  • Add onion, mustard and mascarpone and pulse to combine.
  • Season to taste.
  • Spread mixture within pastry border on each square.
  • Top with asparagus spears.
  • Brush pastry borders with beaten egg.
  • Bake 20 - 25 minutes till pastry is golden.
  • Serve topped with parmesan.

ASPARAGUS & CHEESE TART



Asparagus & cheese tart image

Bring together seasonal British flavours in this springtime quiche

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 7

140g plain flour
85g butter , cubed
85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated
5 eggs
175ml milk
100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
300g asparagus , trimmed and cut in half lengthways

Steps:

  • Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
  • Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
  • Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

Tips:

  • For a more intense flavor, roast the asparagus before assembling the tartlets.
  • If you don't have puff pastry on hand, you can use a store-bought pie crust.
  • To make the tartlets ahead of time, assemble them and then freeze them for up to 2 months. When ready to serve, thaw the tartlets overnight in the refrigerator and then bake them according to the recipe instructions.
  • Garnish the tartlets with fresh herbs, such as chives, parsley, or dill, before serving.

Conclusion:

Asparagus and ham tartlets are a delicious and elegant appetizer or light meal. They're perfect for any occasion, from a casual gathering to a formal dinner party. With their flaky puff pastry crust, tender asparagus, and savory ham filling, these tartlets are sure to please everyone at the table. So next time you're looking for an easy and impressive dish to serve, give asparagus ham tartlets a try!

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