 | | Directions |
- Wash the asparagus; break off rough ends and cut into 1 inch lengths leaving the tips whole.
- Cut the ham into strips 1/2 inch thick.
- Cook pasta in large pot filled with water for 10-12 minutes.
- Bring a large skillet of water to boil, adding a pinch of salt. Add the asparagus and cover pan. Cook no more than 2 minutes. Drain and allow to cool.
- Using the same skillet, melt the butter and add the ham and asparagus. Cook briefly to evaporate the liquid.
- Add the cream and bring to a boil; cook for 4-5 minutes to thicken cream.
- Drain pasta and rinse under hot water.
- Toss the pasta in a bowl with the sauce and stir in Parmesan cheese to taste. Top with a grind of pepper.
Note: You may substitute broccoli spears or peas for asparagus; if using peas, you do not need to precook them. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: Large saucepan and skillet
Servings: 4
|  | | Ingredients | | - | | 8 ounces penne pasta |
| - | | 12 ounces fresh asparagus |
| - | | 4 ounces cooked ham or Canadian bacon |
| - | | 2 tablespoons butter or margarine |
| - | | 1 cup cream (heavy, light, or 1/2) whatever you have inch the house. |
| - | | Parmesan cheese (approximately 3/4 cup) |
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