Recipes

Springtime Asparagus and Ham Pasta

• 3 cups (750 mL) penne pasta, about 8 oz (250 g)
• 1 bunch Ontario Asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
• 2 tbsp (25 mL) butter
• 1 Ontario Onion, chopped
• 3 tbsp (45 mL) all-purpose flour
• 1-1/2 cups (375 mL) sodium reduced chicken broth or low-fat milk
• 1 cup (250 mL) diced Ontario Smoked Ham (about 4 oz/125 g)
• 1 tbsp (15 mL) grated lemon rind
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) fresh thyme
• Pinch pepper
• 1-1/2 cups (375 mL) grated Ontario Asiago Cheese

In large pot of boiling salted water, cook pasta until almost tender; about 8 minutes. Add asparagus; cook until pasta and asparagus are tender, 4 to 6 minutes. Drain and place in large warm bowl.

Meanwhile, in saucepan, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in flour, then gradually whisk in broth; bring to boil. Reduce heat and add ham, lemon rind, mustard, thyme and pepper; simmer a few minutes, stirring occasionally. Stir in 1 cup (250 mL) of the cheese just until melted; remove from heat. Pour sauce over pasta and asparagus; toss well. Sprinkle with remaining cheese.

Tip: Instead of Asiago try a well aged Ontario cheddar cheese or smoked cheddar.