1-2 cup Leftover Ham – Shaved into thin slices and chopped so each piece is 1” wide or less
1 bunch asparagus cut into 1” pieces – do not cut the bottom 5” of the spears, they will be tough
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon cracked pepper
1 fresh lemon or 1 tablespoon lemon juice
Parmigiano for grating
Directions
Boil pasta in abundant salted water until al dente.
Remove pasta from water with a slotted spoon and toss with 1 T olive oil. Place the chopped asparagus into the boiling leftover pasta water and poach until tender, remove from water when tender and place with the pasta.
Heat the second tablespoon of olive oil in a large shallow casserole and warm/sear the ham on both sides in the oil for about 5 minutes total.
Turn off the heat on the ham and add the pasta and asparagus to the casserole, toss to mix and coat. Season with salt, pepper and lemon. Serve with grated parmigiano.