Spargel-Schinkencreme Mit Bandnudeln Creamy Noodles, Ham & A

Knowing that this recipe traditionally calls for cream, eggs, and cheese I can already see that health conscious people are cringing. Ok, this is how I changed this recipe to be more healthy. 1 cup of heavy cream has 88 grams of fat, 2 eggs yolks have 372 milligrams of cholesterol, egg noodles have about 100 milligrams of cholesterol. I used No-Yolks noodles, and instead of heavy cream and egg yolks - I substituted 1 cup of fat-free Half & Half to which I added 1 heaping teaspoon of corn starch. This easy change saved 88 grams of fat, and nearly 500 milligrams of cholesterol. I did not use the salt knowing that the ham and cheese has a lot of sodium. I also added a ¼ bottle of German beer so it had a “fondue” kind of flavor. From my own upcoming cookbook "New Century German Cooking."

• Ready In: 15 mins
• Serves: 3

Ingredients

• 8  ounces  thin ribbon  noodles (I used No-Yolks)
• 1 1⁄2 lbs asparagus
• 1⁄2 medium onion, chopped
• 8  ounces cooked ham
• 3  tablespoons canola oil
• 1  cup  fat-free half and half mixed with 1 teaspoon cornstarch
• 2  ounces  grated german gouda cheese
• 2  tablespoons  chopped basil
• 4  ounces  of german beer

Directions

1. Peel and chop the onion. Wash the asparagus, peel and chop off the woody ends. Cut into 1-inch pieces and steam sauté onion and asparagus 4-5 minutes.
2. Chop the ham and add to asparagus and onion.
3. At the same time cook the noodles according to instructions until al dente and drain.
4. Mix together the half and half with the corn starch and beer, and cheese. Pour into the pan and mix together with the asparagus, onion and ham. Allow to heat without boiling. Carefully fold the pasta into the mixture and allow to stand for 5 minutes. Sprinkle with parsley and serve.