Title: Fettuccine with Ham and Asparagus
Categories: Pasta
Yield: 6 Servings

1	lb	Asparagus; trimmed
1/4	c	Unsalted butter
3	cl	Garlic; finely chopped
	pn	Hot red chili flakes
1	c	Whipping cream
1	ts	Lemon peel; grated
3/4	lb	Cooked ham; cut into strips
1	tb	Russian style mustard OR
1	ts	Dijon mustard
		Salt
		Pepper
3/4	lb	Fettuccine
2	tb	Fresh dill; chopped
2	tb	Butter

Cook asparagus in boiling water 3 to 4 min. or until just tender. Rinse with cold water. Pat dry. Cut into 2" pieces. Reserve.

Sauce - melt butter in a lg. deep skillet. Add garlic and hot chili flakes. Cook gently, without browning, for 3 to 5 mins. until garlic is very tender and fragrant. Add cream and lemon peel. Bring to a boil. Reduce cream mixture until slightly thickened. Add ham and asparagus, mustard, salt, and pepper. Stir well and remove from heat. Meanwhile, bring a lg. pot of salted water to boil. Add pasta and cook until done. Reheat sauce, if necessary. Drain pasta well. Toss with sauce, dill, and butter.

Source: 1995 Ontario Milk Marketing Board Calendar

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