Fettuccine With Asparagus and Ham

• 2 lbs asparagus, trimmed
• 2 tablespoons butter
• 12 lb ham, in 1/4-inch cubes
• 12 cup dry white wine
• 1 cup chicken broth
• 2 cups heavy cream
• 1 lb fresh fettuccine
• salt and pepper
• 14 cup parsley

1. Steam asparagus until tender.
2. Run under cold water to stop the cooking and then drain.
3. Cut into 1 1/2" pieces; set aside.
4. In a large skillet melt butter over med high heat.
5. Add ham and saute four to five minutes or until ham starts to turn crisp.
6. Remove ham and set aside.
7. Discard excess fat from skillet.
8. Add wine to skillet, boil until reduced to a glaze with a reddish cast.
9. Add broth and boil over high heat for 5 minutes.
10. Add cream and boil gently until sauce is thickened and coats the back of the spoon.
11. Do not reduce too much or sauce will be too thick.
12. Cover to keep warm.
13. Cook pasta according to package.
14. Drain well.
15. Add to sauce in skillet along with asparagus and ham.
16. Toss to coat.
17. Season to taste with salt and pepper.
18. Sprinkle with minced parsley.

butter, ham, white wine, chicken broth, heavy cream, fresh fettuccine, salt, parsley

Taken from www.food.com/recipe/fettuccine-with-asparagus-and-ham-372477 (may not work)