Ham And Asparagus Pasta

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Meats, Pasta, Vegetables	4	Servings

INGREDIENTS

3/4	lb	Fresh asparagus spears or
		one 10-oz. pkg. frozen
		asparagus
2		14-1/2-oz. stewed tomatoes
		cut up
1	T	Dried parsley flakes
1/2	t	Dried basil, crushed
1/2	t	Dried oregano, crushed
1/8	t	Ground red pepper, optional
1	c	Evaporated skim milk
		10-oz. multicolored pasta
		such as wagon wheel or
		corkscrew
6	oz	Lean fully cooked ham, cut
		into bite-size strips
1		Red or green sweet pepper
		cut into strips
		Grated Parmesan cheese, opt

INSTRUCTIONS

Snap off and discard the woody bases from the fresh asparagus, if
using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and  drain
the frozen asparagus.)  FOR SAUCE, in a medium saucepan combine stewed
tomatoes, parsley,  basil, oregano, and ground red pepper, if desired.
Bring to boiling.  Simmer the sauce, uncovered, about 15 minutes or
till reduced to  2-1/2 cups, stirring occasionally.  Add the evaporated
milk all at  once, stirring constantly. Heat mixture through; do not
boil.  Meanwhile, prepare pasta according to package directions EXCEPT
add  the asparagus, ham and sweet pepper to the boiling water during
the  last 4 minutes of cooking time. Drain pasta and vegetables.  To
serve, place pasta mixture on a serving plater. Spoon the sauce  over
the pasta.  Serve with Parmesa cheese, if desired. Serve at once.
Makes 4 or 5 main-dish servings.  NUTRITIONAL INFORMATION: 465
calories, 4 g fat, 15 meg chol.  SOURCE: Better Homes and Gardens
Magazine, March 1993  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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