Schwarzwälder Schinken-wrapped Asparagus (appetizer)
Schwarzwälder Schinken-wrapped Asparagus (appetizer)
Classic DishSchwarzwälder Schinken
Prep: 15 min • Cook: 8 min. Bright, salty slices of Black Forest ham are wrapped around blanched green asparagus spears and quickly pan-roasted until the edges crisp and the asparagus stays tender. Served warm with a lemony Dijon-mustard and dill dip, this simple German-style starter balances smoky, savory ham with fresh herb and citrus notes — perfect for an elegant appetizer or part of a shared platter.
- Preparation time
- 15 min
- Cooking time
- 8 min
- Total time
- 23 min
- Servings
- 8
Instructions
Prepare
- 1Trim the asparagus by snapping or cutting off the woody ends; rinse and pat dry.
- 2Bring a medium pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and just tender, then transfer to an ice bath to stop cooking; drain and pat dry.
- 3While asparagus cools, zest and juice the lemon, and finely chop the fresh dill.
Make dip
- 1In a small bowl combine dijon mustard, lemon juice, half the dill, a pinch of salt and pepper, and 1 tsp olive oil; whisk to a smooth, pourable dip. Adjust seasoning.
Assemble & cook
- 1Lay out the schwarzwälder schinken slices. Pair asparagus spears in twos and wrap each pair with a single slice of ham, leaving tips exposed.
- 2Heat 1 tbsp olive oil and the butter (if using) in a large skillet over medium-high heat until shimmering.
- 3Place wrapped asparagus seam-side down in the skillet, working in batches if needed. Cook 1–2 minutes per side until the ham is crisped and browned and asparagus is heated through.
- 4Transfer to a serving plate, season lightly with remaining salt and pepper, and sprinkle remaining dill and lemon zest over the top.
Serve
- 1Serve warm with the lemon-dijon dill dip on the side for guests to spoon or dip as desired.
Nutrition Information
- Calories
- 75 kcal
- Protein
- 6 g
- Fat
- 5 g
- Carbs
- 2 g
| Nutrient | Per serving |
|---|---|
| Calories | 75 kcal |
| Protein | 6 g |
| Fat | 5 g |
| Carbs | 2 g |
Tips
- Trim asparagus uniformly so they cook evenly; blanching then shocking keeps them bright and tender.
- Work in a hot skillet and avoid overcrowding so the ham crisps quickly without steaming.
- Serve immediately while warm; the contrast of crisp ham and tender asparagus is best fresh.
