1/2 stick butter
1 1/2 tbsp. olive oil
1/2 onion, thinly sliced
1 slice parma ham (or bacon)
1/2 lb. asparagus, cut into slivers
1/2 c. water
1 chicken bouillon cube
1/2 lb. vermicelli
1/2 c. half and half cream
1/4 c. freshly grated Parmesan cheese
Fresh ground pepper

Heat butter and oil in saucepan; add onion and saute until golden (but not brown); add ham and saute briefly. Add asparagus, water and bouillon cube. Reduce heat and simmer 15 minutes. (You can do this part ahead and refrigerate for several hours and reheat.) Cook vermicelli and drain. Return pasta to pot. Add asparagus mixture and half and half cream. Toss lightly and warm it through. Top with Parmesan cheese and pepper.

This recipe is even for people who hate asparagus! It melts in your mouth. (It's from a tiny family-run restaurant in Italy.) Serves 4.