Asparagus Ham Fettuccine

SUBMITTED BY: Rebecca Baird

"Rebecca Baird (below), a field editor from Salt Lake City, utah sent the recipe for this entree that is quick to fix for every day but is also perfect as a special meal to share with another person."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1/2 pound fully cooked ham, julienned
1/4 cup chopped walnuts
1 green onion, chopped
2 tablespoons minced fresh sage
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup shredded Cheddar cheese

READ REVIEWS (3)

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 3, 2008 by SPOODLES

I'm not normally a big fan of ham and cheese together, but I had a *lot* of ham left over after Christmas, so I needed a new way to serve it. Ham and cheddar are overpowering for me, normally. But this dish was great! The sage added a bright aftertaste to the ham and cheese that mellowed the flavors considerably. My husband loved it, and my 3 year-old was equally impressed. Definitely will make this one again. I subbed pecans for the walnuts, since I didn't have any. This dish would go well over brown rice as well as pasta.

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Reviewed on Nov. 12, 2007 by Bonnie Beth

My husband and I both loved this recipe. It is very easy to prepare, colorful, and above all, delicious. The sage added a perfect complement to the ham and asparagus, and the walnuts added crunch. I can't wait to serve it to company!

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Reviewed on Jan. 3, 2007 by Jennifer

I made it as according to directions except I used a sweet onion (about a tablespoon full) and it was very tasty. I also cooked it a bit longer and baked my asparagus with salt and pepper for about 8 minutes. I did not really care for the thinkness of the noodles but I would definetely make it again with rice!

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