Asparagus Ham Dinner Recipe
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Asparagus Ham Dinner Recipe

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4.5 10 14
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I've been making this low-fat meal for my family for years now, and it's always well received. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny of David City, Nebraska
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 2 cups uncooked spiral pasta
  • 3/4 pound fresh asparagus, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, julienned
  • 1 tablespoon olive oil
  • 3 cups diced fresh tomatoes (about 6 medium)
  • 6 ounces boneless fully cooked ham, cubed
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

198 calories: 1.330 cup, 5g fat (1g saturated fat), 17mg cholesterol, 559mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 12g protein Diabetic Exchanges: 1 starch, 1 lean meat 1 vegetable 0 fat.


  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until tender. Add tomatoes and ham; heat through.
  2. Drain pasta; add to the vegetable mixture. Stir in seasonings. Sprinkle with cheese. Yield: 6 servings.
Originally published as Asparagus Ham Dinner in Light & Tasty February/March 2001, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jun. 19, 2014

"I thought this was pretty good especially with all of the fresh ingredients. The cheese melted in with the liquid created by the veggies and made a really nice sauce. Quick and simple to make. This is a great summer recipe, gets you out of the kitchen fast. Thanks for sharing the recipe."

Reviewed Mar. 30, 2013

"I decided to change the recipe up a bit. I didn't think there was enough flavor. I added 1/2 an onion and 2 cloves garlic, a dash of red pepper flakes and more oil. I also used canned diced tomatoes that had seasoning in it. With all the changes, it came out pretty yummy. I would try it again, but only with these changes."

Reviewed Aug. 23, 2012

"I only wish there were negative stars for this tasteless meal. There was absolutely no flavor. Good ham, wasted. Good asparagus, wasted. Good peppers, wasted. Good tomatoes, wasted. BLEH!"

Reviewed Dec. 8, 2011

"I've made this recipe two times now, love the fresh ingredients used in it. It will continue to be one i make often."

Reviewed Oct. 28, 2011

"I am not a fan of asparagus but I thought this dish was excellent!"

Reviewed May. 1, 2011

"This was so easy and everyone in my family liked it."

Reviewed Feb. 23, 2011

"My husband loved this recipe, but I did not care as much for it."

Reviewed Aug. 3, 2010

"This is delish! I make it often and sometimes change up the pasta to Tri-colored Pasta and instead of ham I use crab meat."

Reviewed Nov. 16, 2009

"This is so easy to make! I've made it twice now, and the second time I just used 2 cans of petite cut diced tomatoes, drained; instead of cutting the tomotoes. They cayanne pepper isn't really all that spicy, it adds a wonderful kick. If you're really watching your weight, I'd recommend using cooking spray instead of olive oil, whole wheat noodles, and leave out the cheese. But even as is, it's a pretty healthy recipe."

Reviewed May. 26, 2009

"This recipe is absolutely wonderful, especially when fresh asparagus is available. I had made it years ago when it was first published, and had forgotten about it. I made it yesterday for dinner and fell in love with it again. It's even terrific as a leftover. I'm forwarding to my daughter to use in her personal chef service. She is a registered dietician, and incorporates healthy, light meals into her weekly menu for the clients. I'm sure they will love it too.

I've been a fan of Taste of Home for years. Now my daughter and granddaughters are too.
MJW in Sparks, MD"

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