3/4 box bow tie pasta
2 cups diced ham
2 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
1 tsp. basil
1/4 cup chicken broth
2 Tbsp. lemon juice
3/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 bunch fresh asparagus spears

Bring a medium/large pot of water to a boil. Cut the asparagus into 1" pieces discarding about 2 inches of each end. Cook the pasta according to package directions. Add asparagus to the pasta during the last 5 minutes of cooking time.

In large saucepan, combine butter with olive oil and onion; heat over medium-high heat stirring for 2-3 minutes or until onions are soft. Add ham and basil; continue to sauté for an additional 2-3 minutes. Stir in the chicken broth, lemon juice, cream, salt and pepper; mix well. Bring to a simmer; simmer for 4-5 minutes.

Drain pasta and asparagus well. Add pasta and asparagus to the pan with ham; bring to a simmer. Stir until slightly thickened.

Suggested Side Dish: Dinner Rolls