This is a great recipe to use up leftover Easter ham.
Find everything you need, including a great price on the ham, at your local Meijer.
- 1 bunch asparagus, trimmed and halved
- 2 T butter
- 2 T olive oil
- 2 cloves garlic, minced
- about 1 cup diced smoked ham
- freshly ground black pepper to taste
- 1/2 cup dry white wine (I used Chardonnay)
- 8 oz pasta, cooked according to package and 1/4 cup pasta water reserved (I used spaghetti)
- 1/2 cup freshly grated Parmesan cheese, divided
- Heat a large frying pan over medium low heat. Add butter and oil. When butter is melted, add garlic and saute for about a minute. Stir in ham and cook for about 5 minutes.
- Add asparagus and pepper; cover and cook for about 10 minutes or til asparagus is crisp tender. With a slotted spoon remove garlic, ham and asparagus from pan; set aside to keep warm.
- Increase heat to high and stir in wine. Cook til wine reduces a bit. Add ham mixture to wine reduction and heat through. If mixture appears dry, add reserved pasta water. Remove pan from heat and toss mixture with about 1/4 cup cheese.
- Serve the ham, asparagus and pan sauce over spaghetti and sprinkled with additional cheese, alongside a thick slice of cheesy Texas garlic toast.