Pasta With Asparagus and Ham
Use linguine, bucatini, or spaghetti in this delicious pasta dish. The simple Parmesan cheese sauce brings the dish together nicely. Serve it with a Caesar salad or tossed green salad. Substitute some diced cooked bacon for the ham if you'd like.
Ingredients
- 1 pound fresh asparagus spears
- 12 ounces linguine, spaghetti, or similar pasta
- 1/2 cup butter, melted
- 1/2 cup finely choppped onion
- 2 medium cloves garlic, minced
- 1/2 to 1 cup diced ham
- 8 ounces fresh sliced mushrooms
- 1/2 cup chicken broth
- 1 heaping tablespoon chopped fresh basil, or about 1 1/2 teaspoon dried leaf basil
- 1/2 cup chopped red bell pepper
- 3/4 cup heavy cream
- 1 cup fresh grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper, to taste
- Fresh Parmesan cheese, grated or shredded, for garnish
Instructions
- Snap off woody ends of asparagus and discard. Cut the asparagus spears into 1-inch pieces. Set aside.
- Bring a large pot of water to a boil; add the pasta and 2 teaspoons of salt. Cook the pasta following the package directions for timing. Drain in a colander and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and saute for 4 to 5 minutes, or until softened.
- Add the garlic and continue cooking for 1 minute.
- Add the mushrooms and ham to the onion and garlic mixture; cook for about 7 minutes, stirring frequently.
- Add the chicken broth, and basil; increase the heat to high and cook for 3 to 5 minutes, or until the liquid has reduced by about one-third. Reduce the heat to medium and add the asparagus and red bell pepper; cook for 2 minutes.
- Add the heavy cream and cook for 2 to 3 minutes longer or until the asparagus is tender.
- Add the drained pasta, one cup of the Parmesan cheese, and the kosher salt and black pepper, to taste.
- Reduce the heat to low and heat through.
- Transfer the pasta to a serving bowl and sprinkle with additional Parmesan cheese.
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