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2 ham steaks or nice size ham medallions
2 tablespoons olive oil
1/2 tablespoon ground rosemary
1/2 cup dry white wine (Chardonnay is good.)
1 large sweet potato
1 pound fresh asparagus (or a nice size bunch)
1) Rinse sweet potato, wrap in plastic wrap, and perforate with fork. Place on paper towel in microwave oven. Begin cooking on HIGH in microwave, just before ham and asparagus are ready, until tender (4 to 5 minutes).
2) Rinse asparagus and steam in 1/2 cup boiling water with 1/2 teaspoon salt added. Let steam until tender but still slightly crunchy (15-20 minutes).
3) While asparagus is steaming, heat olive oil in nonstick skillet. Add ham and sprinkle rosemary over ham slices while cooking. Cook on medium high heat, turning once, just until brown (around 10 minutes).
4) Pour wine over ham slices and turn down heat to low. Let simmer until most of wine cooks down.
(Just before this step is a good time to start microwave.)
5) Transfer ham slices to paper-towel-lined plate and let drain for just a minute. Then transfer each slice to a separate dinner plate.
6) Remove potato from microwave and use a serrated knife to slice in 1/2 inch slices. Peel away skin and arrange half of slices around edge of ham on one side of each plate.
7) Transfer steamed asparagus to the other side of ham on each plate. Arrange to look attractive. Sprinkle with grated cheese, or spoon Hollandaise sauce over asparagus, if desired.
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