Ham and Asparagus Vol au Vent

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
A perfect use for left-over cooked ham, this simple but elegant meal comes together in less than 30 minutes!


  • 1 Tbsp. olive oil
  • 2 cups left-over cooked ham diced
  • 12 spears asparagus
  • 1 - 1 1/2 cups heavy cream or lighter cream mixed with 1 Tbsp. cornstarch
  • 1 Tbsp. grainy mustard start with 1/2 and add to taste
  • 6 frozen vol au vent shells baked


  • Bake vol au vent shells according to package instructions.
  • While the shells are baking, heat olive oil over medium-high heat. Cut asparagus tips off, about 3-inches from the tip. Cut the remaining stalk (less the woody end), into pieces about 1/2-inch wide. Add all the asparagus to the pan and saute until tender crisp. Add cooked hame and saute for another minute or so.
  • Add cream and mustard (add 1/2 Tbsp. mustard to start and then more, to taste) and reduce heat to medium. Allow cream to simmer until reduced by half.
  • To serve, spoon filling into baked shells. Spoon sauce over top and top with a couple of the asparagus tips.

Nutrition Information:

Calories: 594kcal | Carbohydrates: 32g | Protein: 20g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 1048mg | Potassium: 243mg | Fiber: 1g | Vitamin A: 25IU | Calcium: 12mg | Iron: 2.5mg