Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sauteed asparagus and ham. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sauteed asparagus and ham is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Sauteed asparagus and ham is something which I have loved my whole life.
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To begin with this recipe, we must first prepare a few ingredients. You can cook sauteed asparagus and ham using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sauteed asparagus and ham:
- Take 1 can asparagus
- Prepare 1 onion
- Take 1/2 cup diced ham
- Make ready 1 egg
- Take 1/3 cup skim milk
Asparagus and diced ham dress up this springtime fettuccine Alfredo. I think the simplest recipes are the best. I keep things like five pounds of bacon, red onions, and lemons on hand at all Start by rough chopping the asparagus and onions. This simple dish of asparagus with ham and cheese makes a light main.
Instructions to make Sauteed asparagus and ham:
- Drain and rinse the asparagus.
- Dice the onion and ham. Saute together for 6-10 minutes.
- Add asparagus to onion and ham mixture. Stir over medium heat.
- Whisk the egg and milk together and use a second pan to scramble.
- Add the scrambled egg to the asparagus and toss to mix.
- Serve warm.
I keep things like five pounds of bacon, red onions, and lemons on hand at all Start by rough chopping the asparagus and onions. This simple dish of asparagus with ham and cheese makes a light main. Serve with rice, chips, garlic bread or a green salad. Place asparagus bundles on a greased baking sheet and drizzle with olive oil, then season with salt and pepper. Cut mangoes around stones to make halves; half again to make quarters (if mangoes are large, can slice again to make eighths); peel; set aside.
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