Difficulty rating: 2 chef's hat (out of 5)
Other vegetables could be used in this simple pasta if asparagus is not available. Carrots, broccoli, and/or spinach are some options. Think of this part of the recipe like a stir fry, where you would sauté first the vegetables that would take the longest (such as onions and carrots), then add other things that would cook quickly (such as spinach).
In a medium sized fry pan on a medium heat, sauté onions in oil until you can pierce them with a fork. Add asparagus, and put a lid on the pan. Cook asparagus about 5 minutes, until nearly done (a fork pierces outer layer of asparagus, but does not easily go all the way through the spear). Lid can be removed towards the end of cooking.
In the meantime, bring a pot of water to boil and cook spaghetti according to package directions. When done, drain, and put back into pot.
Add diced ham to onion and asparagus and heat through, about 4 minutes, with frequent stirring.
Assemble all the ingredients in the pot with the spaghetti. At this time you can add half and half to make a creamy sort of sauce. Add parmesan cheese, and serve immediately.
Serve with carrot sticks or a green salad.
Inspired by Caroline Perkins of Drummond, WI
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