Ham And Asparagus Fettuccine Recipes

ASPARAGUS HAM FETTUCCINE

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside., In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

FETTUCCINE WITH HAM AND ASPARAGUS

Steps:

• Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
• In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
• Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al denté.
• Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat.
• When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne.
• Continue cooking until mixture thickens, stirring occasionally.
• Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

HAM AND ASPARAGUS SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain., In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended., Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

SPAGHETTI WITH ASPARAGUS AND HAM

Steps:

• Melt butter in evoo in a large skillet.
• Add onion and cook until just starting to brown.
• Add ham and saute briefly.
• Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus.
• Add asparagus and simmer briefly. How long depends on how well you like your veggies cooked. If you like some crunch, 2 minutes at the most.
• Add half and half and return to simmer.
• Add cooked spaghetti to the pan and toss all to combine.
• Allow to cook briefly.
• Add Parmesan and toss to combine, then serve.

FETTUCCINI ASPARAGUS ALFREDO WITH HAM

Steps:

• Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart Dutch oven or soup pot. When the water reaches a rapid boil, add pasta and cook until just tender, according to the package directions, about 11 to 13 minutes.
• Meanwhile, rinse asparagus and snap off the tough ends. Cut the spears into 1 1/2-inch to 2-inch pieces. Place in a microwave-safe casserole with a lid. Cover and nuke for 3 minutes, until asparagus is just tender-crisp. Remove from microwave and leave covered to continue to steam. Set aside.
• In a saucepan, heat Alfredo sauce, milk, and wine, if using.
• When the pasta is done, drain well and place on a large pasta platter. Top with steamed asparagus, chopped ham, and then the sauce. Toss well and serve with Parmesan cheese, if desired.
• Note: Prepared Alfredo sauce is found alongside of other jarred pasta sauces and also in the refrigerated pasta section in most grocery stores.
• Note: Marsala, a fortified wince, is found alongside sherry in the wine section of the supermarket or liquor store. You may sub white grape juice if desired.

CREAMY HAM AND ASPARAGUS TAGLIATELLE

Steps:

• Cook the asparagus in boiling water until just tender.
• Drain, setting aside some of the cooking water.
• Cool and slice on the diagonal.
• Heat the butter and olive oil in a frying pan, before adding the onion.
• Sauté until soft and then add the ham, cooking for a further minute.
• Add the asparagus and a ladle full of the cooking water.
• Simmer until most of the water has evaporated.
• Set aside while cooking the pasta in a separate pot, until al dente.
• When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper.
• Simmer for five minutes or until reduced by half.
• Drain the pasta and toss with the sauce.
• Sprinkle parmesan on top.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Dice the ham steaks.
• Brush frypan with olive oil and gently cook ham until slightly golden.
• Drain any excess liquid.
• Drain asparagus, chop into bite size pieces.
• Add cream, half a teaspoon of paprika and asparagus to ham and simmer.
• Do not boil.
• Remove from heat.
• Meanwhile, bring pot of salted water to boil and add fettucine.
• Crack eggs into bowl and add parmesan cheese and half teaspoon of cracked peppercorns.
• Whisk egg mixture until egg drips off whisk.
• Do not overbeat.
• Drain cooked fettucine and reserve.
• In the pot place two level tablespoons of butter and warm until the butter begins to bubble.
• Add fetticine and toss until butter disappears.
• Add egg mixture and toss fettucine quickly to get an even coverage.
• Add cream mixture and keep tossing fettucine so that all ingredients are well combined.
• Serve on warm plates and garnish with basil and a sprinkle of grated parmesan.
• The secret is to keep the heat low and work quickly to produce a great result.