Asparagus Ham Fettuccine

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Asparagus Ham Fettuccine to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Asparagus Ham Fettuccine, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 ounces uncooked fettuccine
• 1/2 pound fresh asparagus,
• trimmed and cut into 1/2 inch
• pieces
• 1/2 pound fully cooked ham,
• julienned
• 1/4 cup chopped walnuts
• 1 green onion, chopped
• 2 tablespoons minced fresh sage
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup shredded Cheddar cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook the fettuccine according to package directions

Step 2: Technique & Execution

Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus

Step 3: Technique & Execution

Cover and cook for 3 minutes

Step 4: Technique & Execution

Drain and immediately place in ice water; drain and set aside

Step 5: Technique & Execution

In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender

Step 6: Technique & Execution

Add asparagus; cook and stir for 1 minute