This ham and asparagus skillet recipe is just what you need to get your family fed in no time on busy days. With just a few ingredients, it takes less than 30 minutes to throw together.
Perhaps you bought a ham for Easter. Or perhaps it was a deal too good to resist. Either way, no matter which ham you buy, you’re bound to need some leftover ham recipes. And if you’re like me, you can only take so much ham soup, though ham and lentil soup is delicious, as is this quick and easy ham and bean soup.
When ham soup gets old, you can whip up this ham and asparagus skillet. Seriously, it really does have only 5 ingredients including salt and pepper.
I’ve made this recipe to be easy to throw together for busy weeknights – or mornings and you can have a nice healthy meal on the table in less than 30 minutes from start to finish. Here’s how.
First, you’ll want to shred or thinly slice the carrots into a skillet over medium heat. Stir occasionally as you dice the ham. Then, throw the ham in, give it a stir, and chop your asparagus into 1 inch pieces and add them to the pan. You aren’t adding salt since the ham brings plenty to the dish but add some pepper and put the lid on for 3 or 4 minutes.
Serve alone, topped with a fried egg, or over rice or quinoa.
Note: While I use my cast iron skillets for almost everything, I love to use a non-stick pan like this for recipes like this where I don’t want to add more fat to the dish.
Ham and Asparagus Skillet
Yield 4 servings
- 1 & 1/2 cups thinly sliced carrots
- 3 cups diced ham
- 1 lb. asparagus
- 1/4 teaspoon black pepper
- Put carrots in large skillet over medium-high heat.
- Stir carrots occasionally as you dice ham and add to pan.
- Stir and put a lid on the pan.
- Stir occasionally as you cut asparagus into 1 inch pieces.
- Put asparagus in pan and put the lid back on.
- Cook for 4 minutes, stirring once or twice.
Are you planning to make ham and asparagus skillet for breakfast or dinner?
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