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Ham and Asparagus Pasta
24 asparagus spears
2 cups low-salt chicken broth
1 medium leek, thinly sliced
2 celery stalks, sliced
2 1-ounce cooked lean ham slices, julienne-cut
3 ounces Brie cheese, cubed
2 tablespoons fat-free cream cheese
1 tablespoon water
2 teaspoons cornstarch
4 cups hot cooked spaghetti, about 8 ounces uncooked
2 teaspoons minced fresh flat-leaf parsley, optional
Drop asparagus into a large saucepan of boiling water, and cook 1
minute, drain. Rinse asparagus under cold water, drain. Cut
asparagus spears into 1 inch pieces. Combine asparagus, broth,
leek, celery, and ham in pan, bring to a simmer over medium heat,
and cook 3 minutes. Add cheeses, stir until cheeses melt. Combine
1 tablespoon water and cornstarch, stir well, and add to asparagus
mixture. Bring to a simmer, cook 3 minutes or until slightly thick,
stirring constantly. Combine sauce and spaghetti in a bowl, toss
well. Garnish with parsley, if desired.
Yield: 4 servings.
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Ham Asparagus