Pasta with Cream, Ham, and Asparagus

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

I peel the asparagus, trim off the woody ends, and then cut it into pieces about 2 cm long. I either chop the onion very finely or, better yet, grind it in a food processor. Since I’m already using the food processor, I add the garlic right away.

Step 2

I cut the ham into cubes about 1 cm in size and finely chop the parsley.

Step 3

I put the grated semi-hard cheese in a bowl, add the starch, and mix thoroughly.

Step 4

Once everything is prepared, I bring a large pot of water to a boil for the pasta. When it comes to a boil, I add salt and cook the pasta al dente according to the time indicated on the package. Meanwhile, I melt the butter or heat the oil in a large skillet.

Step 5

I start sautéing the onion. I season it lightly with salt at this point to help it release its juices. Just as it starts to brown, I pour in about half a glass of water, then let it evaporate while stirring.

Step 6

Once the water has evaporated, I add the asparagus and immediately drizzle it with lemon juice. When the asparagus is halfway tender, I add the ham. At this point, I pour in 1–2 ladlefuls of the pasta cooking water, cover the pan, and simmer until almost done, which takes just a few minutes.

Step 7

Then I pour in the cream, add the salt, pepper, grated lemon zest, and half of the chopped parsley. When the pasta is done, I drain it.

Step 8

I thicken the sauce with the cheese-and-starch mixture. I toss the cooked pasta in it so that it’s evenly coated with the creamy sauce. When serving, I sprinkle it with the remaining parsley and freshly grated Parmesan.