Charcuterie / Hors d'oeuvres

Asparagus Ham Dinner

with Jambon de Paris - Cooked Ham - 6 lbs



6 oz Jambon de Paris

2 cups uncooked corkscrew or spiral pasta

3/4 pound fresh asparagus, cut into 1-inch pieces

1 medium sweet yellow pepper, julienned

1 tablespoon olive oil

6 medium tomatoes, diced

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/8 to 1/4 teaspoon cayenne pepper

1/4 cup shredded Parmesan cheese


​Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, saute asparagus and yellow

pepper in oil until crisp-tender.

Add tomatoes and ham; heat through.

Drain pasta; add to vegetable mixture.

Stir in parsley and seasonings, and sprinkle with cheese before serving.

Credit: Taste of home