Recipe Archives->Pasta->Ham Asparagus

Ham and Asparagus Pasta

24 asparagus spears
2 cups low-salt chicken broth
1 medium leek, thinly sliced
2 celery stalks, sliced
2 1-ounce cooked lean ham slices, julienne-cut
3 ounces Brie cheese, cubed
2 tablespoons fat-free cream cheese
1 tablespoon water
2 teaspoons cornstarch
4 cups hot cooked spaghetti, about 8 ounces uncooked
2 teaspoons minced fresh flat-leaf parsley, optional

Drop asparagus into a large saucepan of boiling water, and cook 1
minute, drain.  Rinse asparagus under cold water, drain.  Cut
asparagus spears into 1 inch pieces.  Combine asparagus, broth,
leek, celery, and ham in pan, bring to a simmer over medium heat,
and cook 3 minutes.  Add cheeses, stir until cheeses melt.  Combine
1 tablespoon water and cornstarch, stir well, and add to asparagus
mixture.  Bring to a simmer, cook 3 minutes or until slightly thick,
stirring constantly.  Combine sauce and spaghetti in a bowl, toss
well.  Garnish with parsley, if desired.

Yield: 4 servings.

Printable version: ham-asparagus.txt.