Fusilli with asparagus and ham
The ham in this case is smoked boneless ham from Flying Pigs Farm, in upstate New York. Prosciutto crudo is an acceptable substitute. Either pancetta or guanciale are other possibilities. Can’t help you if you’re pork-phobic.
Pork has a transformative power to turn anything delicious.
asparagus, trimmed and cut into pieces
onion, thinly sliced
kosher salt, to taste
cracked black pepper, to taste
Parmagianno-Reggiano cheese, grated
minced herbs (chives, sage, or parsley)
Boil asparagus in salted water for 1-2 minutes, drain. Blanch in ice water immediately to preserve color. (Be sure to cook the tips separately.)
Brown onion in melted butter over medium heat, about 5-6 minutes. Add ham and asparagus; cook for about 3-4 minutes, stirring occasionally. Check seasoning.
Fold in cooked pasta and asparagus tips, along with 1 T. reserved pasta water. Toss. Top with grated cheese and herbs, and serve immediately.