Ham and asparagus rolls with creamy salsa dip
These savory bundles are an easy make-ahead appetizer that is sure to impress your party guests. If you have a difficult time tying the chives, steep them in hot water for about 30 seconds to make them more pliable. For the ham, you can ask the deli to slice it thin for you; thinner slices will make rolling easier. Choose your favorite salsa and preferred heat level for the dip. And if you have some extra chives, you can stir some into the dip and sprinkle some on top as well for a pretty presentation.
1 pound(s), about 16 medium-thick spears
Fat free salsa
½ cup(s), green chile variety (medium heat)
Fat free sour cream
Reduced calorie mayonnaise
¾ pound(s), about 16 thin slices
½ oz, about 16 chives
- Snap off tough ends of asparagus (or keep asparagus in a big bunch and cut ends off with a large knife). Place asparagus in a large skillet with 1 inch of water; bring to a boil. Reduce heat to medium and cook asparagus until fork tender, about 6 to 12 minutes (depends on thickness); drain well and pat asparagus dry.
- Meanwhile, prepare sauce. Combine salsa, sour cream and mayonnaise in a small bowl; stir well.
- Lay 1 piece of ham on a flat surface; place an asparagus spear on top and roll ham up. Tie a chive around middle of ham to keep asparagus wrapped up; repeat with remaining asparagus and ham.
- Place rolls on a serving platter together with sauce (in a small bowl) for dipping. Yields about 2 rolls and 2 tablespoons of sauce per serving.