Take advantage of nutritious peak-season asparagus with this weeknight-friendly dish. Fork-tender asparagus combines with smoky diced ham to create a quick and flavorful sauce that is served over zoodles (zucchini noodles) or your favorite pasta substitute.
Look for reduced-sodium ham to help keep the salt level down.
Did you know? Asparagus is a great low-carb and low-calorie source of protein, fiber, vitamin K and folate and is also beneficial for digestion.
Ingredients
(6 servings)
Zoodles
Use a vegetable peeler to make ribbons of fresh zucchini. Stack and cut the ribbons into the desired noodle width. Gently saute zoodles on the stovetop or bake on a sheet pan in the oven until tender. Blot excess moisture before serving.
1 1⁄2 cups thin, diagonally cut asparagus
1⁄2 tablespoon olive oil
1⁄2 cup chopped onion
1 clove garlic, minced
12 ounces lean ham steak, diced
1 teaspoon balsamic vinegar
Dash crushed red pepper
Dash black pepper
1⁄4 cup grated Parmesan cheese
Directions
Cook asparagus in 1 cup of boiling water for three minutes. Drain asparagus, reserving 1⁄2 cup cooking liquid.
Heat oil in pan over medium heat. Add onion and garlic and cook for two minutes, stirring frequently. Add ham and cook for two minutes, stirring frequently.
Stir in asparagus, reserved cooking liquid, vinegar, red pepper and black pepper and toss well.
Add more water or low sodium broth if desired.
Serve on 1⁄2 cup zucchini noodles or your favorite pasta substitute. Sprinkle with Parmesan cheese.
