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Ham and Asparagus Skillet Meal

Serves 4
Time 30 min
You need only one skillet to put together this quick supper with Monterey Jack and leftover spiral-sliced ham. If you wish, add a squeeze of lemon before serving.
Special Diets:
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 12 baby red potatoes cut into small wedges
  • 1 yellow onion cut into small wedges
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 1/2 pound spiral sliced ham cut into bite-size pieces
  • 1 1/2 teaspoon 365 Everyday Value® Herbes de Provence
  • 1/2 teaspoon fine sea salt
  • 1 cup shredded Monterey Jack cheese
  • 1 cup 365 Everyday Value® Organic Seasoned Croutons lightly crushed
Method

Heat oil in a large ovenproof skillet over medium-high heat. Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes. Stir in asparagus, ham, herbes de Provence and salt. Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more. Preheat broiler. Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil
  • 12 baby red potatoes cut into small wedges
  • 1 yellow onion cut into small wedges
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 1/2 pound spiral sliced ham cut into bite-size pieces
  • 1 1/2 teaspoon 365 Everyday Value® Herbes de Provence
  • 1/2 teaspoon fine sea salt
  • 1 cup shredded Monterey Jack cheese
  • 1 cup 365 Everyday Value® Organic Seasoned Croutons lightly crushed