#234 – Asparagus Ham Dinner and Apple Crisp

hosted by Laverne Diede & Rhonda Fitterer

Asparagus Ham Dinner

  • 2 cups uncooked corkscrew pasta
  • 3/4 lb. fresh asparagus, cut into 1 inch pieces
  • 1 medium sweet yellow pepper, thinly sliced
  • 1 Tbsp. olive oil
  • 6 medium tomatoes, diced
  • 6 oz. fully cooked ham, cubed
  • 1/4 cup fresh parsley, minced
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. cayenne pepper
  • 1/4 cup shredded Parmesan cheese

Cook pasta according to package directions. In a large skillet, sauté asparagus and yellow pepper until crisp and tender. Add diced tomatoes and ham; heat through. Drain pasta; add to ham and vegetable mixture. Stir in parsley and seasonings; sprinkle with cheese.

Apple Crisp


  • 5-6 apples, peeled and sliced
  • 1 Tbsp. cinnamon
  • 1 Tbsp. sugar


  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 cup flour

Preheat oven to 350 degrees. Grease 9×9 baking dish. Cover the bottom of the pan with apples. Combine cinnamon and sugar together; sprinkle over apples. Mix crust ingredients in separate bowl, leaving it a little chunky; spread out over apples. Sprinkle the crust slightly with water by flicking a little water over the crust. Bake for 30-45 minutes; crust will be golden brown. Serve with ice cream or whipped topping.


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