Fettuccini Asparagus Alfredo With Ham

Tomorrow's lunch. From: Desperation Dinners by Beverly Mills and Alicia Ross, published in the Raleigh (NC) News and Observer. Edited to add: Very easy to put together and enjoyed by all. Makes five servings if you have other stuff on the side.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces fettuccine pasta
• 1  lb  thin asparagus
• 1  cup  prepared alfredo sauce
• 1⁄4 cup low-fat milk (may use whole milk or non-fat half-and-half but do NOT use skim milk)
• 2  tablespoons sweet marsala wine (optional)
• 1  cup  chopped lean ham
•  parmesan cheese, for serving (optional)

Directions

1. Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart Dutch oven or soup pot. When the water reaches a rapid boil, add pasta and cook until just tender, according to the package directions, about 11 to 13 minutes.
2. Meanwhile, rinse asparagus and snap off the tough ends. Cut the spears into 1 1/2-inch to 2-inch pieces. Place in a microwave-safe casserole with a lid. Cover and nuke for 3 minutes, until asparagus is just tender-crisp. Remove from microwave and leave covered to continue to steam. Set aside.
3. In a saucepan, heat Alfredo sauce, milk, and wine, if using.
4. When the pasta is done, drain well and place on a large pasta platter. Top with steamed asparagus, chopped ham, and then the sauce. Toss well and serve with Parmesan cheese, if desired.
5. Note: Prepared Alfredo sauce is found alongside of other jarred pasta sauces and also in the refrigerated pasta section in most grocery stores.
6. Note: Marsala, a fortified wince, is found alongside sherry in the wine section of the supermarket or liquor store. You may sub white grape juice if desired.