Creamy Tangy Mustard Sauce
- 16 to 24 cooked fresh or thawed frozen asparagus spears (see note)
- 4 to 6 slices fully-cooked smoked ham, each slice about ¼-inch thick or 8 to 12 thin slices prosciutto
- Short wooden picks as needed
- Minced green onion (include some green tops) and parsley (no stems) as desired for garnish
Prepare Creamy Tangy Mustard Sauce and set aside. Cook fresh asparagus and set aside (see note). Do not cook frozen asparagus.
Prepare Ham ‘N’ Asparagus Roll-Ups. Place 4 well-drained asparagus spears on each ham slice. If using prosciutto, place two slices together for each ham roll as each prosciutto slice is very thin. Roll up each cornucopia-style and secure each ham roll with a short wooden pick.
Spoon half of the prepared Creamy Mustard Sauce into a shallow baking dish/pan, spreading evenly. Arrange the ham rolls over the sauce and top with the remaining sauce, dividing evenly. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 20 minutes or until ham rolls are heated through and sauce is bubbly hot.
To serve, arrange a ham roll on each dinner plate and spoon sauce over each serving. Garnish each with a sprinkle of minced green onion and parsley.
Note: Choose slender, tender, crisp asparagus spears. Rinse thoroughly to remove any sand or dirt. Remove the woody end of each spear at the point where the spear easily snaps or breaks. (May peel the ends of the broken asparagus (broken end) with a vegetable peeler, if desired; this step is only for appearance and is optional.) Very tender, young asparagus will not have to be trimmed.In a deep large heavy saucepan, cook asparagus, uncovered, in salted boiling water to cover for 3 to 4 minutes after water returns to a boil or until asparagus are tender but crisp and firm. Or, arrange asparagus spears in an 8 x 8 x 2-inch baking dish; add water to just cover asparagus. Loosely cover with plastic wrap, allowing for steam venting; microwave at HIGH power for 4 minutes. Check doneness of asparagus; continue to microwave in 30 second increments until asparagus are crisp tender. Do not overcook asparagus. Drain thoroughly; dry and set aside. Creamy Mustard Sauce1 cup light cream or half-and-half, divided (see note)1 egg yolk or egg white½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute1 tablespoon plus 1 teaspoon dry mustard1 tablespoon flour1/3 cup cider vinegarSalt to tasteIn the top of a double boiler, heat ¾ cup cream or half-and-half over simmering water. In a 1-cup measure, beat ¼ cup cream with 1 egg yolk or egg white, whisking with a wire whisk. Add the sugar, mustard, and flour to the egg yolk or egg white cream mixture, blending well. Stir egg yolk mixture into the heated cream, blending well. Cook, stirring constantly, until mixture thickens. Heat the vinegar separately and beat into the sauce with a wire whisk. Season sauce with salt to taste. Set aside until ready to bake ham rolls.