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Menu Plan for Spring I: Week 4, Sunday
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Pasta with Ham and Asparagus
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
This is a simple, easy pasta dish, served just warm enough to slightly melt the cheese. We used a bit of the ham in the White Velvet Soup. This is the first asparagus of the season. Use green onion if green garlic isn't available.
Pasta with Ham and Asparagus
Total time: 25 minutes
Ham and asparagus are surely one of the food world's more perfect pairings.
Ingredients:
- 1 1/4 cup (4oz, 120gr) bite size pasta, penne, rigatoni
- 8oz (240gr) baked or deli ham
- 8oz (240gr) asparagus, white or green
- 3 green garlic (2oz, 60gr) substitute 2 green onion and 1 clove garlic
- 1/2 cup (4oz, 120ml) chicken stock
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1/2 cup (2oz, 60gr) Gruyère cheese, shredded
- 2 tsp olive oil
Instructions:
- 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 3 minutes (4 for white).
- Remove, drain, rinse thoroughly with cold water and drain again.
- Cut ham into large, bite-size pieces.
- Trim and thickly slice green garlic or onion; mince garlic if using.
- Heat oil in a nonstick skillet over medium heat. Add green garlic /onion and garlic, ham, asparagus and sauté until hot and lightly browned.
- Add chicken stock and heat through.
- Stir in yogurt.
- When pasta is done drain and add to skillet; heat through.
- Sprinkle with cheese, stir to combine and melt cheese slightly and serve.
Cooking Schedule:
25 minutes for menu |
Drain asparagus, refresh in cold water |
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