We are nearing the end of our NC asparagus season. Asparagus and strawberries always seem to leave too soon! We received a beautiful bundle of local asparagus in our Produce Box this week and I’m using it to make one of our favorite dishes–pasta with ham and asparagus. You can saute the asparagus for this dish, but I love roasting it–roasting really brings out the flavor. This is a quick and easy weeknight dish. We’re using the last of our Christmas smoked ham that has been living in the freezer. I tell you, that was one wonderful gift! Instead of a ham steak, you could use pancetta or prosciutto instead. You don’t need a lot–just enough for flavor. Here is the recipe:
Pasta with Ham and Roasted Asparagus
- 1 smoked ham steak, diced and bone removed
- 1 lb. fresh asparagus, rinsed of sand
- 8 oz. fresh or dried fettucine
- Parmesan or Romano cheese, grated (about 1 c., but more if you like)
- 2 Tbsp. olive oil
- Salt and pepper
- Preheat oven to 400 degrees.
- Put water in a stock pot and heat to boil for pasta.
- Trim tough ends from the asparagus. Cut asparagus spears into 2″ pieces. Put asparagus pieces in a bowl and toss with olive oil, salt and pepper.
- Put asparagus in a baking dish in an even layer. Roast for 20 minutes or so, until they are soft and a little browned.
- Heat a skillet and cook the ham pieces until browned.
- Cook pasta according to directions. Drain, reserving 1 c. of pasta water for sauce.
- Add pasta back into pot, along with ham, asparagus pieces and cheese. Add salt and pepper to taste. Add cheese and stir. Add pasta water if needed to make a light sauce.
- Serve with a green salad and you’ve got dinner!
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