Sunday, April 16, 2006

Easter Sunday Brunch: Ham & Asparagus Toasts

I love Easter Sunday Brunch. My family usually makes ham and tamales and my Tia Bea's potato salad, but these toasts are a new addition to our Easter Sunday brunches. I got the recipe from 30 Minute Meals and boy are they good and easy to prepare. A nice, crisp Riesling or a mimosa will compliment this very well!


  • 1 pound thin asparagus spears
  • Salt
  • 1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices
  • 1/2 stick butter, softened
  • 2 tablespoons Dijon or grain mustard
  • 1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter
  • Freshly ground black pepper
  • 1 pound fontina, shredded or sliced
Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.

Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter.

Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese.

Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve. Yummers!

Recipe courtesy Rachael Ray, 30 Minute Meals.

1 comment:

Madeline said...

Another good Rachael Ray recipe for Easter leftovers is her bacon and cheese fritta with ham substituted for the bacon:

Hopefully you will have a better experience making it than I did (