This has been one of my favorite dinners to serve lately! My sister in law made a similar dish for us a few months ago and since then I've been totally craving it.
1 lb of your favorite dried pasta. Trotolle is my favorite for this dish!
2 cups of diced ham
1 bundle of asparagus
1/2 stick of butter
2 cups of heavy cream
1 cup of freshly grated parmesan
salt and pepper
1. Wash the asparagus and cut off the woody ends. Cut the remainder of the stalk into 2" sections.
2. Boil the pasta according to the directions. In the last 2 minutes, toss the asparagus into the pot and allow it to blanche with the pasta. Strain the pasta and asparagus when the pasta is al dente. Give it a quick rinse in cold water to stop the cooking process and set aside.
5. On medium heat, slowly pour in 2 cups of heavy cream and continually stir until the cream starts to barely bubble. Add the Parmesan cheese and continue to stir as it thickens. Keep control of the heat; if it gets too hot the butter will separate and you'll get a greasy versus creamy sauce. Add salt and pepper to taste.