Friday, 11 April 2014
Springtime Aspragus & Ham Pasta
I am so happy that this terrible winter seems to finally be lifting! (Knock on wood!)
This was such a long, dark, and terribly cold, winter season, and finally, FINALLY, it's getting warm out. Two days of 12 degree weather is a spring-streak in my books. Keep it coming Kingston!
In light of the lovely spring weather we have been experiencing, I thought I would share this delicious spring dish with you all today. I actually made this LAST spring (shameful, I know) but am only just getting around to posting it now.
I was never a big fan of asparagus until the last year or so, and now I seem to find myself making lots of recipes with asparagus in it.
Look mom! Your little girl is finally growing up!
Anyways, I hope that wherever you are, you can be enjoying the nice weather too and dreaming of summer just on the horizon!
Springtime Asparagus & Ham Pasta
Cook Time: 25mins Yields: 4-6 servings
3 cups penne pasta
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 Tbsps butter
1 onion, chopped
3 Tbsps all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup smoked ham, diced
1 Tbsp grated lemon rind
1 tsp dijon mustard
1 tsp fresh thyme
Pinch of pepper
1 1/2 cups asiago cheese, grated and divided
1) In a large pot over medium-high heat, bring lightly salted water to a boil. Cook the pasta until almost tender, approximately 8 minutes.
2) Add asparagus to pasta, continuing cooking until asparagus is tender, approximately 4-6 minutes. Drain and place in a warmed bowl.
3) In a medium saucepan over medium-high heat, melt the butter. Add the onion and saute until softened. Stir in flour, then gradually whisk in the chicken broth. Bring mixture to a boil.
4) Reduce heat. Add ham, lemon rind, mustard, thyme, and pepper. Continue to simmer for approximately 3 minutes, stirring occasionally.
5) Stir in 1 cup of asiago cheese and stir until just melted. Remove from heat.
6) Pour sauce over pasta and asparagus. Toss well. Sprinkle with remaining cheese and serve immediately.
(Recipe adapted from Foodland Ontario)