ROASTED ASPARAGUS HAM FETTUCINE

Marian Morash of The Victory Garden public television series aired in Summer 1997

1 lb. asparagus

1 t. minced garlic

lb. ham (honey glazed ham is good;  Mrs. Morash used prosciutto)

Fresh squeezed lemon juice

8 oz. fettuccine

Fresh grated Parmesan to taste

5 T. olive oil

Fresh ground black pepper to taste

 

Wash and peel asparagus.  Slice in 1 inch pieces. Coat with 2 T. olive oil.  Roast at 450 degrees for about 6 minutes on a cookie sheet.  Set aside.

 Slice ham in inch strips. 

 Cook fettuccine and drain.  Coat with 3 T. heated olive oil and the minced garlic.

 Add asparagus and ham to fettuccine.  Add fresh squeezed lemon juice to taste-about 2 to 3 t. maybe?  Top individual servings with Parmesan and black pepper to taste.

 4 servings.