Fettuccine Alfredo with Asparagus and Ham

Our Fettuccine Alfredo with Asparagus and Ham updates this famous Italian pasta with a touch of Spring for a creamy, dreamy main course. While quick and easy to prepare, it does require a bit of attention to bring the elements together at the right time as cream sauces and cooked pasta wait for no one.  Our Fettuccine Alfredo with Asparagus and Ham is filling, though not heavy, and is best served as a main course, after a Sicilian Orange Salad appetizer, accompanied by a very dry white wine.

Prep Time: 10 minutes, Total Time: 30 minutes. Serves 4.

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Ingredients:

• 2 oz. dried Fettuccine / 3 oz fresh Fettuccine pasta per person
• 1 lb Asparagus* rinsed
• 8 oz. sliced Ham* (Black Forest, Virginia or Off-the-Bone)
• 4 Tbs Unsalted Butter
• 1 Tb Extra Virgin Olive Oil
• 1 Tb minced Shallot
• 1 tsp minced Garlic
• ¼ tsp finely ground White Pepper
• 1 cup Heavy Cream
• 1 cup freshly grated Parmesan Cheese
• 1 cup freshly grated Gruyere, Gouda or Manchego Cheese
• Freshly ground Black Pepper

Preparation:

1. Set a large pot of well-salted water to boil.
2. Trim the bottom ends from the rinsed asparagus spears, going a bit higher up if the spear is “woody”. Cut the tips off about 2 inches from the top and cut the remaining spear into 2-inch pieces.  Reserve the uncooked tips in a bowl and steam the remaining pieces briefly until gently pliable but not soft.
3. Julienne the ham into ¼-inch wide strips and set aside.
4. In a wide, deep sauté pan, add the extra virgin olive oil and butter over a medium heat; as the butter melts, swirl it together with the olive oil.
5. If using dried fettuccine pasta, add it to the boiling water now.
6. Add the minced shallot and garlic to the melted butter and olive oil and sauté uncovered for a minute or two until the shallot and garlic are just beginning to turn a light golden color.
7. If using fresh fettuccine pasta, add it to the boiling water now.
8. Add the white pepper to shallot and garlic, swirl the pan to mix, then pour the heavy cream into the pan.
9. Bring the sauce to a simmer and add the asparagus tips, steamed asparagus stem pieces and ham to the simmering sauce and reduce the sauce volume by 1/3.
10. Add the grated cheeses to the sauce, stir to mix gently.
11. Drain the cooked fettuccine and add it to the sauce, mix gently to coat the pasta and serve immediately with some freshly ground black pepper on top.

*Notes:

• Select asparagus spears with a diameter no greater than ½ inch.
• Black Forest, Virginia or Ham Off the Bone are good choices and are readily available at the deli counter in most supermarkets; if possible, purchase a premium brand for better flavor and usually lower salt and water content.