While flipping through our Foodland Ontario calendar this year, I came across this fresh spring pasta recipe that looked like the perfect dinner to serve up for some friends coming over. It has a fresh springtime taste from the lemon and zesty asiago cheese, while incorporating some fresh asparagus and thyme leaves. I used diced ham leftover from dinner the night before, making this an easy second night meal.
I also loved the idea of throwing the asparagus in with the pasta to cook near the end. I should do this more often with veggies!
What you’ll need:
- 3 cups uncooked penne pasta
- 1 bunch asparagus, washed, trimmed and cut into 1 inch pieces
- 2 tbsp butter
- 1 onion, chopped
- 3 tbsp flour
- 1 1/2 cup chicken broth
- 1 cup diced ham
- 1 tbsp lemon zest
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves, chopped
- 1 1/2 cup grated asiago cheese
- salt and pepper to taste
In a large pot of boiling salted water, cook pasta until almost tender, about 8 minutes. Add asparagus and continue to cook until pasta and asparagus are tender, 4-6 minutes. Drain and place in large warm bowl.
Meanwhile, in a saucepan, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in flour, then gradually whisk in broth and bring to a boil. Reduce heat and then add ham, lemon zest, mustard, thyme and season with salt and pepper. Simmer for a few minutes, stirring occasionally. Stir in 1 cup of the asiago cheese until just melted. Remove from heat and pour sauce over pasta and asparagus. Toss well. Sprinkle with remaining cheese.
This looks really good, but am wondering about the ham. It seems like it would take away from the lightness of the asparagus and the sauce. What did you think of it? ‘Cause I wanted to make it right away, but then was wondering about the ham…
Loved your previous post from Anthropologie! Makes me want to shop, but alas, am too poor right now!
I find that ham can go well with a light sauce, as long as it isn’t a strongly smoked one. It actually went really well with the sauce. Give it a try! But if you really don’t want ham in it, try chicken instead.
I wish I could shop at Anthropologie too – but I just admire from afar (and try to duplicate what I love
Hi Amanda! We made this dish last night and it was great! And go figure, I was thinking we could have added more ham too. We finished with my favorite pots de creme for dessert, which was perfect because it was just a little dessert after all the cheese (I think we might have added too much). My friends and I are loving trying all your recipes. We loved the mint green smoothie, and next up is the granola and chickpeas I saw a bit back. Thanks for sharing all the tips!
I’m so glad you liked it! Pots de creme sounds like an awesome dessert to go with this. I’ll have to try that next time.
Thanks so much for stopping by and looking at the recipes. I’d love to hear feedback on any others that you like
I think I am definitely going to give it a try. Thanks for the extra info. It does seem pretty spring-ish, so it caught my eye.