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Penne with Ham and Asparagus


8 ounces penne
12 ounces fresh asparagus
4 ounces cooked ham
2 tbps butter or margarine
1 1/2 cups heavy cream
4 tbps grated Parmesan cheese (optional)

Using a swivel vegetable peler, scrape the sides of the asparagus spears stating about two inches from the top. Cut off the ends of the spears about one inch from bottom.

Cut the ham into strips about 1/2 inch thick.

Bring a sauté pan of salted water to a boil. Move the pan so it is half on and half off direct heat. Place in the asparagas spears so that the tips are off the heat. Cover and bring back to the boil. Cook spears about 2 minutes. Drain and cool.

Cut asparagus into 1 inch pieces.

Melt butter in the sauté pan and add the asparagus and ham. Cook briefly to evaporate the liuid, and add the cream. Bring to a boil and cook about 5 minutes to thicken the cream.

Meanwhile, cook the pasta in boiling, salted water with a little oil for about 10-12 minutes.

Drain the pasta and rinse under hot water. Toss in a colander to drain and mix with the sauce. Serve with grated Parmesan cheese.




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