Bow Tie Pasta with Asparagus and Ham

• Recipe from Kate Lawson
• 1 pound (bow-tie pasta)
• 2 pounds thin asparagus, trimmed, cut into 1 1/2-inch lengths
• 1 1/2 cups diced cooked ham
• 1 cup dry white wine
• 1 cup half & half (or cream if desired)
• 1 cup crumbled blue cheese (can use shredded Asiago or mozzarella cheeses or a combination of both instead of blue cheese)
• 1 cup thinly sliced green onions

Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus to pot; boil until crisp-tender and pasta is tender but still firm to bite, stirring occasionally, about 3 minutes longer. Drain pasta and asparagus in colander.

Meanwhile, heat large skillet over medium-high heat. Add ham and cook until just brown, stirring frequently, about 2 minutes. Add wine; boil until reduced by half, about 2 minutes. Add half & half; bring to simmer. Stir in cheese and 3/4 cup green onions. Add pasta and asparagus and toss with sauce to coat. Season with salt and pepper. Sprinkle with 1/4 cup onions and serve. Serves 6.

Per serving: 506 calories; 16 g fat (8 g saturated fat; 20 percent calories from fat); 62 g carbohydrates; 52 mg cholesterol; 890 mg sodium; 26 g protein; 4 g fiber.