Leftover Easter Ham? Try these creamy shells with asparagus!

Ready for another delicious dish with asparagus?  I was lucky enough yesterday to gather a big handful from the garden, so I put together this for dinner (and it made terrific leftovers for lunch today!).

Creamy Ham & Asparagus Shells

1/2 pound small pasta shells

2 cups assorted veggies (roasted asparagus, roasted red pepper, peas, mushrooms, etc.)

1 T butter

1/2 T extra virgin olive oil

1/2 small onion, finely chopped

4 oz. cooked ham, chopped

1/2 cup half and half (preferably organic)

1/4 cup grated parmesan

sea salt

cracked black pepper

1 cup sliced cherry tomatoes

Step one:  If needed, roast your vegetables – I usually do this earlier in the day or the night before so they can be ready to go.  Just drizzle with olive oil, place on a baking sheet and put in the oven at 425 until the texture you prefer.

Step two:  While the pasta is cooking, saute the onion in the butter and olive oil.  Once it starts to soften, add the ham and cream.  Simmer until the mixture has thickened.

Step three:  Add the roasted vegetables, and the cooked pasta.  Add the parmesan and stir to combine.

Step four:  Season with salt and pepper and add the cherry tomatoes.  Top with extra parmesan if desired.

Have a child who doesn’t like their food mixed up?  Hold back some of the ingredients and serve them this meal:

How do you use up your leftover Easter (or Christmas) ham?  Any recipes you particularly look forward to?