BOW TIES WITH HAM & ASIAGO

l lb. farfalle pasta
2 lbs. thin asparagus trimmed cut into l-l/2 ” lengths
l-k/2 cups diced smoked ham
l cup dry whtie wine
l cup whipping cream
l cup shredded asiago cheese
l cup thinly sliced green onions
Cook pasta in salted water l0 mins. Add asparagus: boil until crisp tender and pasta is tender but still firm to bite stirring occasionally about 3 mins. longer. Drain pasta and asparagus in colander. Manwhile heat large skillet over med high heat. Add ham and cook just until brown stirring frequently about 2 mins. Add wine; boil until reduced by half, about 2 mins. Add cream; bring to simmer. Stir in cheese and 3/4 cup green onions. Add pasta and asparagus and toss with sauce to coat. Season with s&p. Sprinkle with l/4 cup onions and serve.
Serves 4-6 Bon Appetit April 2003 THIS IS VERY DELICIOUS BUT COULD USE MORE CHEESE THAN CALLED FOR. IT MAKES UP TO A VERY LARGE AMOUNT TOO.