Easter leftover cookbook: Pasta with ham and asparagus recipe

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

1. 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.
2. 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.
3. 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.
4. Serve the ham, asparagus and pan sauce over spaghetti and sprinkled with additional cheese, alongside a thick slice of cheesy Texas garlic toast.