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Creamy Ham and Asparagus Pasta recipe

Creamy Ham and Asparagus Pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Easy pasta

This is a quick and easy weeknight dinner that everyone will love. Fettucine is tossed with asparagus, ham and a creamy cheese sauce.

94 people made this

IngredientsServes: 6

  • 340g dry fettuccine noodles
  • 225g fresh asparagus, trimmed and cut into 5cm pieces
  • 115g butter
  • 475ml double cream
  • 60g grated Parmesan cheese
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 225g cooked ham, diced

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
  2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic granules, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  3. Toss pasta and asparagus with sauce and serve immediately.

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Reviews & ratingsAverage global rating:(123)

Reviews in English (83)

This is a very good quick recipe. I sautéed onions and mushrooms with crushed garlic and Creme fresh instead if cream. Delicious-03 Mar 2014

by MsMellie

Delicious, although I used previous reviewers' tips to modify this recipe. I sauteed chopped onions & mushrooms (1/3 C. each) in butter & crushed garlic, then removed pan from heat and added the ham, 1/3 C. chopped artichoke hearts, and the cooked asparagus (cut into smaller chunks, btw). To cut fat I used 2% milk (with 1 1/2 Tbsp. flour to thicken), then stirred the sauce into the veggie-ham mix before adding the whole thing to the cooked pasta. Tip: Top each serving with ground black pepper & slivers of fresh parmesan-- YUM! PS-- Made more like 6-8 servings for us. Great for freezing!-17 Apr 2006

by LEAH NICOLLE

I've been making this recipe for years now. I dice up a steak of ham. I line a small glass baking dish heavily with foil. I put in the ham and add 2T Butter, 2T Honey, 3T Brown Sugar. I put it in a preheated oven at 350 and I let the butter and sugar melt together. I wrap the foil into a ball and let the ham get carmalized. I take the ham out of the foil and add it to the pasta sauce. YUM YUM YUM!-10 Oct 2002


  • 8 ounces whole-wheat penne pasta
  • 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
  • 1 ½ cups whole milk
  • 4 teaspoons whole-grain mustard
  • 4 teaspoons flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • ½ cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.


Ham and Asparagus Carbonara

Okay, let’s be honest. We all scroll through Facebook and instantly stop when we see a food video. We are all guilty of it. Why do they have to make everything look so delicious? That is what inspired this Ham and Asparagus Carbonara recipe. I was scrolling throw Facebook and saw a food network video. It was Trisha Yearwood making her Country Ham Carbonara and I thought that looks so delicious and creamy! However, there was something missing.

When I make pasta the side dish is usually salad, however, as a mom, I know to get my kids to eat their veggies with pasta the veggies better be in the pasta.

So what veggies go well with ham peas are great, but my kids don’t like peas. Then I thought asparagus! I know what you’re thinking, they don’t like peas but they like asparagus. Yes! They are weird like their mother I just teach them to embrace it!

So now that we got that out of the way let’s get to cooking.

Cook your pasta according to the package directions. I decided to use Angle hair because it is what I had on hand. While the pasta is cooking I take my leftover ham and dice it into 1/8 inch squares. Take the asparagus and cut it into 1-inch long pieces. Finally, cut up the onion.

Once the pasta is cooked strain it and set it aside. Now take the same pot you cooked your pasta in and place it back on the stove. Add your butter and onions and allow them to cook over medium-low heat. While the onions are cooking go ahead and get your sauce ready. In a medium bowl add the cream, eggs, parmesan and a pinch of pepper give it a good whisk.

At this point, the Ham and Asparagus Carbonara comes together rather quickly. Once the onions have become slightly soft and begin to caramelize add in the asparagus and the ham. After two minutes the ham should be warmed through and the asparagus should be close to being done. Add in the pasta and toss until everything is well combined. Finally, pour in the sauce and toss until everything is well coated and keep tossing for about two minutes to allow the sauce to cook.

If you stop and just let it cook the egg will turn into scrambled eggs so keep tossing for the entire two minutes.

That’s it, folks! All that is left is to pour yourself and drink, turn up the tunes and get to cooking those mid-week blues away!


Creamy Pasta with Ham and Asparagus

Creamy Pasta with Ham and Asparagus is a quick and easy dinner that is super delicious! The cream cheese sauce is amazing – even picky eaters love this meal!

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If you love quick and easy dinners as much as I do, you are in the right place! This is a great way to use up leftover ham, and take advantage of the fresh spring and summer asparagus! In less than 30 minutes, you’ll have meal on the table that will get everyone’s approval!

We hosted Easter at our house this year, and if you know my family, you know we always make way too much food for get togethers! This means we had lots of leftover ham. Since the kids aren’t big fans of leftovers, I decided to turn that ham into a whole new meal! Creamy pasta is always a favorite, and I had just bought some asparagus (my kids LOVE it!!). I knew just what to make!

See that? ^^ (never mind that he’s in desperate need of a haircut…) I was trying to be sneaky and take pictures of this delicious meal, but Hendrix caught a glimpse and knew it was something good. He grabbed a fork and went to town. Then his 3 year old brother joined him. They didn’t seem to care that I needed to take photos. Haha, oh well, at least now I have another meal I know they will enjoy!


Got Leftover Ham?

Every holiday, I make my famous Slow Cooker Ham. This recipe is so popular because it’s super simple to make and has an incredible brown sugar glaze. I always buy the largest boneless ham I can find just so I can ensure I have plenty of ham for leftovers.

There is usually at least half of the ham leftover, which is great by me! Moreover, I find that ham can usually last for about a week in the fridge. Alternately, you can dice it into cubes and freeze it in an airtight container for up to two months. Then just toss it into dishes like frittatas, scrambled eggs, or use it to make Ham Salad.

My Ham and Cheese Quiche is another excellent way to use up leftover ham. Super simple to make, this can be done with or without the pie crust. Moreover, it’s a great addition for any breakfast, brunch, or shower party.


Ham, Mushroom, And Asparagus Pasta Served Up Creamy And Delish!

I like to serve this when I have fresh veggies from the garden or if I find really good ones at the supermarket. There’s just something about those garden fresh ones that make it taste so much better though. I have also done this up by replacing the ham with chicken for a completely different, yet still amazing taste. There is a lot that you can do with this dish to change it up and make it your own. Don’t be afraid to play around a bit with it. You aren’t going to mess this one up!

Check out what they are saying about this recipe over at Group Recipes:

“A Mediterranean take on an Italian classic – full of flavor.”

Once you try this once, you’re going to want to make it again and again!

2tbsp Extra Virgin Olive Oil

200g/7oz Asparagus – tips removed, prepared with ends trimmed & cut into 2cm/¾in lengths

150g/5oz Parma/Proscuitto/Serrano Ham – cubed/diced

120g/4oz Button Mushrooms – quartered

100g/3½oz Onion – finely chopped

250ml/8fl oz Crème Fraiche or Double Cream

60g/2oz Parmesan Reggiano Cheese – grated + 2 tbsp extra for spreading

350g/12oz Pasta of choice – cooked

Salt and freshly ground Black Pepper

2tbsp flat leaf Parsley – finely chopped

Boil water in a large pan, add the asparagus stalks and cook for some 4 to 5 minutes or so or until tenderish but not mushy

Set aside to cool, reserving 120ml/8tbsp of the cooking liquid in a glass

Note: Add asparagus tips to the pasta 3 to 4 minutes before the end of the cooking time and drain with the pasta

Cook the pasta in lightly salted water and 1tbsp olive oil until “al dente”, drain well with asparagus tips and set aside

Meantime, while pasta is cooking, melt the butter and remaining oil in a large sauté pan, add the onion and cook over a low medium heat, stirring occasionally, until softened and a rich golden colour

Add the mushrooms and continue cooking, stirring occasionally, until mushrooms releasing their liquid and cooked through,

Stir in the ham and sauté for a further minute or so

Add the asparagus, raise heat to medium, and cook, stirring, until lightly coloured

Pour in the reserved liquid and cook until evaporated

Stir in the cream and, increasing heat, bring to the boil

Add the pasta, parmesan and, parsley toss over the heat, ensuring everything mixed together well and season to taste


Creamy Ham and Asparagus Pasta recipe - Recipes

Creamy Ham and Pasta with Asparagus and Peas

15min Prep, 20min Cook, 35min Total

Ingredients

  • 1 (16-oz) pkg fettuccine
  • 2 Tbsp butter
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 (15-oz) jar Alfredo sauce
  • 1 lb asparagus, trimmed
  • 1 (16-oz) pkg diced ham, drained
  • 1 (12-oz) pkg frozen green peas, thawed
  • 1 cup shredded Parmesan cheese

Instructions

  1. Cook pasta according to package directions drain, reserving 1 cup pasta water.
  2. Melt butter in a large skillet over medium heat add onion and garlic. Cook, stirring often, 5 minutes. Stir in pasta water and Alfredo sauce.
  3. Cut asparagus into 2-inch pieces. Add asparagus, ham, and peas to skillet. Cook 5 minutes or until asparagus is tender. Stir in cheese, and toss with pasta. Season with salt and pepper to taste.

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Creamy Asparagus-and-Ham Soup

In a large dutch oven, heat the olive oil over medium-high heat add the ham and cook, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the ham to a plate. Add the leek and garlic to the pot and cook until tender, about 2 minutes. Stir in the potatoes and chicken broth and bring to a simmer season with salt and pepper. Cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the asparagus and cook until tender, about 5 minutes. Remove from the heat.

Scoop out 1/2 cup asparagus pieces and set aside for garnish. Using a blender and working in batches, puree the soup. Return the soup to the pot, whisk in the yogurt and season with salt and pepper. Ladle the soup into bowls, sprinkle the ham and asparagus pieces on top and serve with the bread.


This quick and easy Pasta Salad recipe has a bright flavor and it quite filling. I steam the asparagus in a basket above the pot the pasta is cooking in to save energy and reduce the number of pots I use. While the pasta and asparagus are cooking, I make the dressing. I love how fast this simple dish comes together!
Recipe: http://premeditatedleftovers.com/recipes-cooking-tips/asparagus-and-pasta-salad/

Ingredients 1 pound fresh asparagus, cut into 1-1/2-inch pieces 1 package (16 ounces) tricolor spiral pasta, cooked and drained 1 cup diced cooked chicken 1 cup diced fully cooked ham 2 medium tomatoes, seeded and chopped 1/2 cup sliced ripe olives. Directions. Cook asparagus in a small amount of water until crisp-tender, about 4 minutes. Rinse in cold water drain and cool. Place asparagus in a large bowl Combine salad dressing and Parmesan cheese pour over pasta mixture and toss to coat.

Cover and refrigerate for at least 2 hours. Printable Recipe for Asparagus and Pasta Salad. ¼ cup lemon juice. ¼ cup olive oil. 1 tablespoon cider vinegar. 2 3 cloves garlic, minced. 1 teaspoon honey.

1 teaspoon oregano. 1 teaspoon basil. ½ teaspoon thyme. ¼ teaspoon rosemary. pinch of salt. Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss.

Add the crumbled goat cheese, toss and let sit for 30 minutes before serving. Remove the tough stems of the asparagus then cut each spear into 1-inch pieces. Bring a large pot of salted water to a boil. Add the pasta and cook until al dent. Boil the pasta for 12 minutes then add the cut asparagus to the boiling water.

Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water.


Reviews ( 33 )

Didn't want to fuss with making the bread crumbs so I toasted pine nuts instead. Would do it again! Added salt and pepper and used fresh pasta. It's a keeper!

This is tasty enough, but I can make a light alfredo with just as good of flavor if not better, and throw in the veggies with far less work and dirty pans. The crunchy breadcrumb topping was unnecessary, so will just stick with eating the baguette instead of turning it into breadcrumbs. I love it on mac n cheese or tuna casserole but it just didn't work in this dish. Won't make again.

The alfredo sauce recipe here works well. However, nothing really makes the dish look half as special as the photo. I enjoyed it, but it's nothing special. After reading reviews, I opted to use boxed bread crumbs rather than put all of that effort into making them from scratch.

Use more fettuccine and parmesano-reggiano cheese than suggested.

Yes, could be considered bland.

I did some tweaking, although I don't think it would have been bad as written. I added about a 1/4 cup of diced pancetta, then sauteed the sweet onion in that fat. I also did not use reduced fat cream cheese and I used Brown Rice spaghetti pasta (brand is Jovial and it is fantastic, tastes just like regular pasta) and I added fresh basil at the end instead of tarragon. It was delicious.

My whole family enjoyed this pasta, including my 5 and 8 yr olds. I almost skipped the bread crumbs. Don't skip them! They are so flavorful and add great texture. We served with roasted carrots.

The picture looked so enticing and the ingredients good for a spring pasta. But the result, though nice to look at, was uninspring, bland and somewhat viscous. I followed the recipe as written except for using vegetable broth instead of chicken. I don't think that little change could account for the overall lack of flavor. This was a lot of work for little reward. It should be emphasized to have all ingredients prepped before starting before starting as things go quickly. I felt the directions as written did not lend to having everything come together at the same time. My biggest complaint was how viscous the sauce was. Adding some of the pasta cooking water would have definitely helped. Some red pepper would have also helped to jazz up the flavor. Although it tasted ok (especially the veggies, though I think mushrooms would also be good), it was not worth the effort.