• 4servings
  • 15minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, E
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound fresh asparagus

  2. 1 pound cooked ham

  3. 1 pound fresh fettuccine

  4. 1 1/2 cups heavy cream

  5. 1 cup fresh grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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!


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