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BUCATINI, HAM, AND ASPARGUS
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| 1/2 lb. | fresh asparagus |
| 1/4 cup | kosher salt |
| 1/2 lb. | bucatini pasta |
| 1/4 cup | butter |
| 2T. | Olive oil |
| 1 8 oz. pkg | mushrooms |
| 1 cup | diced cooked ham |
| 1 4 oz. pkg | crumbled goat cheese |
| 1/2 tsp. | pepper |
| 2T. | Fresh chopped chives |
Snap off ends of asparagus. Break into small pieces. Bring 4 qt. water to a boil. Add 1/4 cup salt. I used less. Return to boil and add pasta. Boil 11 min. Stir in asparagus and cook for 2 min. Drain, reserving 1 cup pasta water. I added 1 bouillon cube.
Melt butter with olive oil in large skillet over medium high heat. Add mushrooms and sauté 6 minutes. Add ham and cook stirring occasionally, 2 minutes or until browned. Stir in 1/2 reserved pasta water, half of goat cheese, and 1/4 tsp. pepper.
Stir pasta mixture into mushroom mixture. Stir up to 1/2 cup additional pasta water until desired consistency. Remove from heat. Top with remaining goat cheese and sprinkle with chives.
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