| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Appetizers, Asparagus, Cheese, Ham, Bobbie – no | 48 | Servings |
INGREDIENTS
| 16 | Fresh asparagus spears; trimmed | |
| 3 | tb | Dijon mustard |
| 16 | Thin slices ham; fully cooked | |
| 16 | sl | Swiss cheese; process |
| 2 | Eggs; beaten | |
| 1 | c | Dry bread crumbs |
| Cooking oil |
INSTRUCTIONS
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Srpead about 1 teaspoon of mustard on each ham slice. Top with one slice of cheese. Place an asparagus spear at one end (Trim to fit, if needed) . Roll up each ham sliced tightly, secure with three toothpicks. Dip ham roll in egg, then roll in bread crumbs. In an electric skilet, heat 1 inch oil to 350 F. Fry rolls a few at a time, until golden brown, about 3-4 minutes. Drain on paper towels; keep warm. Cut each roll between the toothpicks into three pieces. Yield: 4 dozen. MC formatting by bobbi744@sojourn.com NOTES : Submitted to magazine by Nancy Ingersol, Midlothian, Illinois. Recipe by: Taste of Home Magazine, April/May, '97, p. 30 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@sojourn.com> on Oct 01, 1997
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