1 lb. fresh asparagus, bias sliced into 1 inch pieces
4 oz. prosciutto or fully cooked ham, coarsely chopped (about 3/4 c.)
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
3/4 c. light cream
1/8 tsp. ground nutmeg
1/3 c. grated Parmesan cheese
8 oz. hot cooked pasta

In covered saucepan cook asparagus in small amount of boiling salted water for 8 to 10 minutes or just until tender. Drain.

In large saucepan cook prosciutto, onion, and celery in butter about 5 minutes or until vegetables are tender. Add cream, nutmeg, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook over medium heat about 5 minutes or until slightly thickened, stirring occasionally. Stir in cooked asparagus; heat through.