Asparagus and Ham in a Blanket with Honey Mustard

We all know pigs in a blanket.  They’re like the ultimate college party food that you feel so fancy making when you’re 18 and perfect to re-heat when you’ve come back home at 4 am.  These are the grown ass adult version though, perfect for when you’re stone cold sober and starving at 10:30 am…maybe even trapped in the house with two kids fighting with each other as to who gets the pink plate for lunch on a snow day.  My how times have changed.

I just cut off the ends of my asparagus, put them on some aluminum foil so I could rub them with olive oil, salt, and pepper, then wrapped a piece of 365 brand no nitrates ham from Whole Foods around 4-5 asparagus spears.  Then I wrapped the ham and asparagus in one strip of crescent roll dough (I used good ole Pillsbury).

To make your crescent roll dough into nice strips, I laid out the dough flat on some parchment paper and took a rolling pin to roll the pre-cut seams together, but ultimately, you have to also use your hands and meld some of the pieces together because the rolling pin isn’t perfect.  Make sure to tuck the end of the crescent roll strip seam side down so it’ll create a nice pocket for the bundles as they bake.

Here, I made a half batch, in case you’re wondering.  The recipe calls for a full batch that’ll feed 6 people (2 bundles a person) .

 

While these little guys bake for 12 minutes, go ahead and make the honey mustard dip, which is a sweet and cozy drizzle over the savory bundles.  The honey mustard is very simply equal parts honey and Dijon mustard.

You can also put parmesan on them before they go in the oven if your motto is the cheesier the better.  I made two with Parmesan cheese and the rest without to accommodate the never-ending demands of my family.

You are so beautiful….to me!  Can’t you see?!

 

Active Time: 10 minutes

Total Time: 20 minutes

Servings: 4-6 servings (12 bundles)

Ingredients:

  • 1 lb pack of asparagus spears, ends cut off
  • 1 pack of ham slices (you’ll need about 12 slices)
  • 1 tube of Pillsbury crescent roll dough
  • 1/3 cup honey
  • 1/3 cup Dijon mustard
  • 1/4 cup Parmesan (optional)

Directions:

  1. Preheat the oven to 425 degrees F.  Line a large baking tray with parchment paper.  Set aside.
  2. On some foil or in a boil, massage olive oil salt and pepper on trimmed asparagus spears. Set aside.
  3. Unroll crescent dough on lightly floured surface.  With your hands or with a rolling pin (I usually need to do both), roll your crescent roll dough until there are no seams.  Cut into 12 strips cutting from the long side (about 3/4″ thick) using a pizza cutter or sharp knife.
  4. Wrap slice of ham around 4-5 spears (depending on their size this may be less or more) with edges folded around the back.  Fold crescent roll dough in the same manner, starting about an inch from the bottom and placing the bundle seam side down onto your baking tray.  Add Parmesan if you desire.
  5. Bake for 12-14 minutes.
  6. Meanwhile, combine honey and Dijon mustard in a small bowl.
  7. Remove from the oven and let cool for a couple of minutes before drizzling with the honey mustard.

 

And, folks, here’s the end result!

 

 

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