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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 4 servings
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RECIPE INGREDIENTS
| For the Asparagus: |
| 1 tablespoon olive oil |
| 1/2 pound asparagus, cut into 2-inch-long pieces |
| For the Sauce: |
| 1 cup diced boiled ham (1/4 pound) |
| 3/4 cup white wine |
| 2 cups chicken broth |
| 6 tablespoons unsalted butter, cut into pieces and chilled |
| 1/2 teaspoon salt, or to taste |
| 1/4 teaspoon freshly ground black pepper |
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DIRECTIONS
FOR THE ASPARAGUS:
In a large skillet, over moderate heat, heat the oil and sauté the asparagus until lightly browned, 3 to 4 minutes. Remove the asparagus from the pan and set them aside while you make the sauce.
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FOR THE SAUCE:
Add the ham to the skillet and cook 2 to 3 minutes, until lightly browned. Over high heat, add the wine and boil until it is reduced to about 1/4 cup. Add the chicken broth, and reduce by a third. Lower the heat and whisk the butter into the sauce to thicken it. Season with the salt and pepper.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 4 servings
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