1 1/2oz thinly sliced prosciutto or deli ham, cut into 1-in strips
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
Instructions
Heat oven to 375. In 10 inch skillet, heat 1/2 inch
of water to boiling. Add asparagus, reduce heat to
med-low. Cover; simmer 2 to 3 minutes or until
crisp. Drain. Plunge asparagus into bowl of ice
water to cool. Drain on paper towel.
If using crescent rolls, unroll dough on ungreased
cookie sheet, press into 11x8 inch rectangle, firmly
pressing perforations to seal. With fork, prick
crust generously. Bake 6 to 9 minutes or until light
golden brown.
Sprinkle with 1/2 cup of the cheese. Top with
prosciutto strips. Sprinkle with remaining 1 cup of
cheese. Arranged cooked asparagus spears in rows
over cheese, alternating tips. Brush with oil,
sprinkle with pepper flakes.
Bake 5 to 7 minutes longer or until edges of crust
are deep golden brown and cheese is melted. Cool 5
minutes. With serrated knife, cut into 6 rows by
4rows.
Serving
Suggestions
Serve warm
Originally Submitted
10/27/2011
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