FWF: Deviled Ham Terrine & Roasted Asparagus

This was a great appetizer for dinner, but it was even better as leftovers for a lunch!

For the Introduction to this series of recipes, click HERE

DEVILED HAM TERRINE

1-1/2 lb smoked ham, coarsely chopped

1/2 cup fresh parsley, finely chopped

1/2 cup mayonnaise

6 Tblsp butter, softened

1/4 cup Dijon mustard

3 Tblsp dry white wine

1 celery rib, finely chopped

2 green onions, finely chopped

1 tsp lemon zest

3/4 tsp black pepper

1/4 tsp ground red pepper (optional)

Crackers

Veggies

• Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (do not overprocess)
• Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days.
• Let stand at room temperature 30 minutes before serving. Serve with crackers and veggies.

ROASTED ASPARAGUS

2 lb fresh asparagus

2 Tblsp pan drippings from the Roast [or use 2 Tblsp Olive oil and Salt & Pepper to taste]

1 lemon, thinly sliced

• Preheat broiler with oven rack 3 inches away from heat.
• Snap off and discard tough ends of the asparagus [Click HERE for clearer instructions] and toss with pan drippings and lemon slices.
• Arrange in a single layer on a jelly-roll pan. Broil 4 to 9 minutes or until browned.

For the Introduction to this series of recipes, click HERE

"Feast with Friends"

~Quick Winter Pickled Veggies

~Deviled Ham Terrine

~Kumquat Martini

~Fennel-Crusted Rib Roast

~Roasted Asparagus

~Warm Greens with Cornbread Croutons

~Buttermilk Panna Cotta with Zinfandel-Poached Figs