Asparagus and Ham Bundles
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
| 12 | asparagus spears |
| 1 | tablespoon olive oil |
| Salt and black pepper | |
| 6 | large eggs |
| 6 | green onions, white part diced and green tops reserved |
| 6 | slices boiled ham |
Preparation
- Preheat oven to 350°F. Place asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast about 10 minutes or until tender but not limp. Remove from oven and keep warm.
- Heat small nonstick skillet or omelet pan over medium heat. Beat 1 egg in small bowl. Add scant tablespoon green onion to skillet and cook a few seconds. Add beaten egg to skillet, allowing to spread in circle. Do not stir egg. Place ham slice on top of egg crepe; cook until heated trough. Remove egg crepe from pan. Repeat until there are 6 ham and egg crepes.
- Place 2 asparagus spears on each crepe and roll up. Tie each bundle with the reserved green tops and serve.
Variation
Top ham with shredded Swiss cheese.
Nutritional Information
| Calories | 124 |
| Calories from Fat | 58 % |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 222 mg |
| Carbohydrate | 2 g |
| Fiber | <1 g |
| Protein | 11 g |
| Sodium | 347 mg |
Dietary Exchange
| Vegetable | 1 |
| Meat | 1.5 |
| Fat | .5 |
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