Grilled green asparagus tips with ham

Ingredients

• 1 packgreen asparagus tips
• 6 slicesgood-quality ham
• a littleolive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the asparagus

   Gently wash the asparagus tips and pat them dry; they do not need blanching. Make small bundles by wrapping a slice of ham around each one. Drizzle with a little olive oil and season with salt and pepper.

2. 2

   Grill the bundles

   Put the bundles in a grill pan or on the barbecue. Cook for about 10 minutes in a grill pan or about 15 minutes on the barbecue, turning them a few times. They are ready when the asparagus is tender-crisp and the ham is crisp.

What are grilled asparagus tips with ham?

This is a simple European-style preparation of green asparagus wrapped in ham and cooked over direct heat. The combination brings together fresh, slightly grassy asparagus and savoury, crisped ham.

Using the tender tips means you can skip blanching and go straight to grilling. The short ingredient list lets the contrast between the juicy spears and crisp ham take centre stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 14g protein, 4g carbs, 7g fat.

The asparagus supplies most of the carbohydrates and fibre, while the ham contributes most of the protein and some of the fat; the olive oil adds further fat. Pair a serving with potatoes or bread and a generous salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Asparagus tips: Choose fresh tips of similar thickness so they cook at roughly the same rate. Handle them gently when washing, then dry them well so the oil and seasoning cling.

Ham: Use slices that are flexible enough to wrap around the spears without tearing. Parma ham or country ham both suit the dish; the ham will become saltier and crisper as it grills.

Wrapping the bundles

Small bundles: Wrap one slice of ham around each bundle of tips, keeping the spears together but not tightly compressed. This helps the asparagus cook evenly while exposing enough ham to crisp.

Seasoning: Add only a little salt because ham can already be salty. A light drizzle of oil helps the surface grill; avoid adding so much that it drips heavily onto the barbecue.

Getting the texture right

Turning: Turn the bundles a few times as they cook, so the ham browns on several sides and the asparagus cooks through. Use tongs to move them carefully and keep the bundles intact.

Doneness: Look for crisped ham and asparagus that is tender but still has a little bite. If the ham is browning much faster than the spears soften, move the bundles to a cooler part of the grill.

Timing on a grill pan or barbecue

Grill pan: The bundles should take about 10 minutes. Heat can vary between pans, so use the colour and texture of the ham and asparagus as your final cues.

Barbecue: Allow about 15 minutes, turning the bundles a few times. Barbecue heat varies, so keep an eye on them rather than relying on the clock alone.

How to serve them

Serve the bundles straight from the grill while the ham is crisp and the asparagus is warm. They work as a starter, a side dish or part of a light meal.

For a more substantial plate, pair them with bread, potatoes or a simple salad. Keep additional salty accompaniments modest, as the ham provides plenty of savoury flavour.

Recipe notes & tips

• Pat the asparagus dry before wrapping so the bundles grill rather than steam.
• Choose spears of similar thickness to help them finish at the same time.
• Wrap the ham snugly enough to hold the spears together, but do not crush them.
• Turn the bundles several times for more even browning.
• Season sparingly at first, since the ham may already be salty.
• Serve soon after grilling to enjoy the ham while it is crisp.

Variations

• Use Parma ham: Wrap each bundle in Parma ham for a delicate, savoury finish.
• Add lemon: Serve with a squeeze of lemon for a bright contrast.
• Try garlic oil: Use a little garlic-infused olive oil in place of plain oil.
• Finish with cheese: Add a light shaving of hard cheese just before serving.
• Add herbs: Scatter chopped parsley over the grilled bundles for a fresh finish.

Common mistakes to avoid

• Skipping the drying: Wet asparagus can steam; pat the tips dry before wrapping.
• Over-salting: Ham can be salty already; season lightly and taste before adding more.
• Wrapping too tightly: Compressed spears cook less evenly; keep the bundles snug but loose.
• Leaving them unturned: One side may char before the rest cooks; turn the bundles a few times.
• Cooking by time alone: Grill heat varies; check for crisp ham and tender-crisp asparagus.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat briefly in a grill pan or oven until hot; the ham may not stay as crisp after storage.

Frequently asked questions