1/2 lb. fettuccine
1/2 lb. asparagus
Minced garlic
1 tbsp. olive or vegetable oil
Cubes of ham or prosciutto (optional)
2 tbsp. butter
2 tbsp. flour
1 c. milk
Basil, oregano, pepper to taste
3 tbsp. Parmesan or Romano cheese

Wash the asparagus and cut or break into 1/4 - 1/2 inch pieces.

Cook fettuccine according to instructions on the package.

While fettuccine is cooking prepare the sauce then cook the asparagus.

Sauce: Melt the butter in a small saucepan then whisk in the flour. Add the milk while stirring continuously, and stir until thickened. Add the cheese and season with basil, oregano and pepper. Keep warm.

Asparagus: Heat oil in a wok or heavy frying pan. Stir the garlic through the hot oil and add asparagus. Stir fry until bright green and barely tender (about 2 minutes). Add ham or prosciutto if desired and stir to heat through.

Toss the drained fettuccine noodles, asparagus and sauce. Top with a little more Parmesan cheese and serve immediately.