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How To make Ham and Asparagus Pasta
3/4 lb Fresh asparagus spears or
- one 10-oz. pkg. frozen - asparagus 2 cn (14-1/2-oz.) stewed tomatoes
- cut up 1 tb Dried parsley flakes
1/2 ts Dried basil, crushed
1/2 ts Dried oregano, crushed
1/8 ts Ground red pepper (optional)
1 c Evaporated skim milk
10-oz. multicolored pasta
- such as wagon wheel or - corkscrew 6 oz Lean fully cooked ham, cut
- into bite-size strips 1 sm Red or green sweet pepper
- cut into strips Grated Parmesan cheese (opt) Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. NUtrITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol. SOURCE: Better Homes and Gardens Magazine, March 1993
How To make Ham and Asparagus Pasta's Videos
Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
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Creamy One Pot Pasta with Asparagus, Bacon & Mushrooms
This pasta is wrapped in a dreamy creamy sauce and loaded with asparagus, crispy bacon and mushrooms. Better still, it's all made in one pot! Chris x
FULL RECIPE POST:
Creamy One Pot Pasta | Serves 4
????INGREDIENTS????
12.3oz / 350g Penne, uncooked
3 cups / 750ml Chicken Stock, not piping hot! (plus 1/3cup/80ml reserved)
1 cup / 250ml Heavy/Double Cream, at room temp
1/2 cup / 40g freshly grated Parmesan
5.3oz / 150g Asparagus, diced (woody ends removed)
5.3oz / 150g Mushrooms of choice, sliced (here I use Chestnut Mushrooms)
5.3oz / 150g Bacon, diced
2 tbsp Unsalted Butter
2 cloves of Garlic, finely diced/minced
2 tbsp finely diced Fresh Parsley
1 medium Onion, finely diced
Salt & Pepper, to taste
????METHOD????
In a large pot over medium heat add diced bacon and fry until the fat fully renders and the bacon is nice and crispy. Don't be tempted to crank up the heat, you want it fairly low and slow to render down the fat. Remove bacon from pot and place in a bowl to one side, leaving the bacon fat behind.
Melt in 2 tbsp butter, then add asparagus, mushrooms and onion. Fry until they begin to brown then add garlic and fry for a couple of minutes longer.
Pour in 3cups/750ml chicken stock and 1cup/250ml cream (important the cream is at room temp and the stock isn't too hot or the cream may curdle). Give it a stir, then add the uncooked pasta.
Turn heat to low medium and keep it on a gentle simmer until the penne is al dente, stirring frequently as you go. If the sauce soaks up before the pasta is cooked add another 1/3cup/80ml stock or enough to cook pasta. You're looking for it to be al dente though (still a teeny bit hard).
Once the sauce has thickened and the pasta is cooked, add back in your bacon with 2 tbsp finely diced parsley and 1/2cup/40 freshly grated parmesan. Give it a final stir then serve up!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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How To Cook Asparagus - Gordon Ramsay
Gordon Ramsay Asparagus Recipe. This video offers the techniques to prepare perfectly cooked, vibrant, and flavorful asparagus. Whether you're an experienced cook or just starting, these steps will help you create a side dish that's both simple and sophisticated. Discover the secrets to selecting the best asparagus, the right way to trim and prepare it, and how to achieve that delightful crunch and tender texture.
Actual Recipe:
Directions:
0:00 Heat the Pan: Turn the stove high and heat a large frying pan until hot.
0:07 Season: While in the pan, season with salt and pepper.
0:15 Toast Asparagus: Place asparagus in a single layer in the hot pan. Toast, turning occasionally, until slightly smoking.
0:22 Add Oil: Drizzle olive oil over the toasted asparagus, using caution for splatter.
0:30 Sear Asparagus: Cook for 45 seconds per side until blistered and colored.
0:36 Add Parmesan: Grate Parmesan cheese over the asparagus in the pan.
0:41 Add Lemon Zest: Remove from heat, zest lemon over asparagus.
0:44 Serve: Place asparagus on a plate, top with remaining oil and melted cheese, and serve immediately.
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Asparagus with Ham, Garlic and Lemon
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Ham & Asparagus Gratin | Everyday Gourmet S11 Ep85
As seen on Everyday Gourmet.