Fettuccine with Fresh Asparagus and Ham Recipe

Gently bend each asparagus stalk - it will break at the right point. Cut the tops/tips on a diagonal into lengths about 2" long. Cut ham into thin strips about 1/4" wide and 1" long.

Put asparagus into a large pot of boiling, salted water. Cook for 3 minutes. Stir in the fettuccine and cook for 2 to 3 minutes longer until both the asparagus and psta are tender, but still firm. Pour into colander to drain water.

Return pasta and asparagus to pot. Add ham, cream, and 1/2 cup of Parmesan cheese. Cook, tossing gently, until heated through; about 2 minutes. Serve immediately with remaiing Parmesan cheese. Season with freshly ground pepper. Yield: serves 4 Notes: If asparagus isn't in season, broccoli florets also work wonderfully in this recipe!