Pasta with Ham and Asparagus Time: 30 minutes
1 1/4 cup bite size pasta, penne, rigatoni enough for two
10 oz baked or deli ham - 1 thick slice if possible
8 oz (250gr) asparagus
1/2 cup (4 oz, 125ml) chicken stock
1/2 cup (4 oz, 125ml) creme fraiche, plain yogurt or sour cream
1 tbs butter
4 oz (120gr) Gruyère cheese, shredded
2 tbs snipped fresh chives
1/4 cup (1 oz, 30gr) Parmesan for sprinkling
Cook pasta according to package directions. Snap off asparagus ends. Peel if using white. Cut asparagus into 1 1/2" (4cm) lengths. Bring a medium saucepan half full of water to a boil over medium high heat. Add asparagus and boil for 4 minutes (6 for white). Remove, drain, rinse thoroughly with cold water and drain again. Cut ham into large, bite-size pieces. In a nonstick skillet melt butter over medium heat. Add ham and asparagus and sauté until both are lightly browned. Add chicken stock and creme fraiche or yogurt and heat through. When pasta is done drain and put into a baking dish large enough to hold everything - I use my 8 X 11 inch (20 X 27.5cm) oval ceramic baking dish. Add ham, asparagus, sauce, chives and cheese and stir to combine. Sprinkle the Parmesan over the top and bake, uncovered in 400F (200C) oven for 10 minutes, until heated through and top is golden.
Cooking for Two? Or more?
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